АDIG - Pinot Noir vinification protocol

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.


Please insert grape quantity:

                

SO2: BACTOL Р 10 g/hl

Eнзим: DEPECTIL EXTRA GARDE FCE - 3 g/hl
(3- 4 h after filling the container)

Accepting the grapes

Sorting

Shelling without squashing

Filling 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
Chips XOV FR - 0.5 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
(3-5 days after AF)

Tannins: TANIREZEN - dosage of 7 g/hl (add during second delestage at 1050 density)

Alcohol fermentation

Temperature = 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)

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

Decantation

Storage

Do slight aeration. Sulphitize after 48 hours.
Wood‘s type and dosage to be determined after degustation and laboratory testing

Crystalline / Ovocol / Aquacol / Calizol

Clarification

Control 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.

Storage

Filtering

Bottling

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.

See Common dosage

  • Bactol Р -
  • Vitanil VR -
  • DEPECTIL EXTRA GARDE FCE -
  • strain MVO 3.001 -
  • Fresh chips FR -
  • Chips XOV FR -
  • ACTIFERM 1 -
  • ACTIFERM 2 -
  • TANIREZEN -
  • Vitilactic F -
  • Prelactic -
  • Malovit -


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.


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