ADIG presents Pinot Noir vinification scheme. The protocol was developed with the purpose of fully extracting variety’s and region’s characteristics. It is suitable for grapes of good and very good ripeness, with wood contact in the form of chips or barrique.
SO2: BACTOL Р 10 g/hl
Eнзим: DEPECTIL EXTRA GARDE FCE - 3 g/hl
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Accepting the grapesSortingShelling without squashingFilling the tank |
It is strongly recommended to make a double sorting before and after the shelling in order to remove all plant waste and dried grains and those in bad sanitary condition. Shelling to be performed at minimum speed. BACTOL Р : potassium metabisulphite Depectil Extra Garde: pectolytic enzime for red wines with potential for ageing |
Tannin: Vitanil VR - 10 g/hL
Yeast: 5 g/hl strain MVO 3.001
Chips: Fresh chips FR - 1 g/l |
Cold prefermentation maceration |
Do maceration with the skins in the course of 3 days at 10-12° С with three immersions a day, protect from oxidation with dry ice. Yeasts to be used in low dose at the beginning of the maceration in order to start reproduction on behalf of grapes‘ harmful yeasts. After rehydration, adjust yeasts to the environment for one hour, whereas temperature deviation of the mixture for rehydration and the musts to be not more than 10°C. |
Yeast: strain MVO 3.001 - 15 g/hl
Activator: ACTIFERM 1 - 20 g/hl
Activator: ACTIFERM 2 - 20 g/hl
Tannins: TANIREZEN - dosage of 7 g/hl (add during second delestage at 1050 density)
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Alcohol fermentationTemperature = 25 - 28 °C |
After completion of the maceration, stop the cooling. As soon as the temperature starts to rise, seed the wine and add Actiferm 1. Do 2 delestages :1 at d=1070 and 1 at d=1050. Avoid movement of fermenting mass in alcohol phase. Do not do more than two affusions/immersions a day. Tanirezen : tannin of grape skins for colour fixing |
Output - 60% | ||
LAB: Vitilactic F - 1 g/hl
Bio-reactivator for bacteria: Prelactic - 20 g/hl
(Activator for bacteria: Malovit - 20 g/hl)
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Malolactic fermentation |
Vitilactic F: lactic acid bacteria Prelactic: bio-reactivator for LAB Malovit: food for LAB |
SO2: Bactol Р - 10 g/hl
Storage can be performed in the presence of oak wood |
DecantationStorage |
Do slight aeration.
Sulphitize after 48 hours. |
Crystalline / Ovocol / Aquacol / Calizol |
ClarificationControl of free SO2 |
Clarifier‘s dosage and type to be determined after degustation and laboratory testing. |
Any additional processing of the wine to be determined after visiting and testing. For more information, please contact us. |
StorageFilteringBottling |
Wine should be stored in tanks full to the brim. Monthly SO2 control. Resulphating till the desired level of free SO2 is reached: 3 weeks before bottling. |
Information described above corresponds to our current knowledge. It is given without commitment or guarantee in cases where the conditions of use are beyond our control. It does not relieve users from complying with the law and the safety precautions that are in force.