ADIG presents Sira 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
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Accepting the grapesSulphitation |
Bactol Р: potassium metabisulphite, importing half of its weight as pure sulphur dioxide. |
Enzyme: DEPEKTIL EXTRACTION - 3 g/hL
Tannins: VYTANIL VR - 10 g/hl
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Filling the tank |
Depektil Extraction: pectolytic enzyme for the extraction of cellular content from the grape. Vytanil VR: quebracho condensed tannin. |
Yeast: Vitilevure Sira - 20 g/hL
Activator: ACTIFERM 1 - 20g/ hL
Chips: Blend 21 - 2g/ L
Activator: ACTIFERM 2 - 20 g/hL
Tannin: SUBLITAN VINIF - 7 g/hL
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Maceration and fermentationAffusion /immersion/ fermentation:
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Do maceration with the skins in the course of 3 days at 10-12° С, with 3 immersions a day. Use dry ice to protect it from oxidation. Do 2 fermentations: 1 at 1070 and the other one at around 1050. Avoid movements when in alcohol stage. Don’t do more than two affusions /immersions a day. Vitilevyur Sira yeast: yeast for Sira. Actiferm 1-2: yeast complex activator. Sublitan Vinif: tannin combination based on grape tannin Blend 21: combination of chips with different background and toasting, specifically designed to be used during fermentation |
Output - 60% | ||
Clarifier for press wine: PRZ Ultra - 20 g/hL
LAB: Vitilactic F - 1g/hl
Bacteria activator: Malovit - 20 g/hl
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Separating press wine from musts wineMalolactic fermentation |
It’s advisable to store the press wine separately from the musts wine, and to determine when and in what proportion they should be blended. Vitilactic F: lactic acid bacteria. Malovit: food for lactic acid bacteria. |
SO2: Bactol Р - 10 g/hl
Tannins: TANIREZEN - 1- 2 g/hL - |
DecantationStorage |
Do slight aeration. Tanirezen: pure tannin from grape skins. |
Crystalline /Ovocol / Aquacol / Calizol |
ClarificationFree SO2 control |
Clarifier’s dosage and type to be established following tasting and lab experience. |
Any additional wine processing will be determined after visiting and tasting. For more information, please contact us. |
DecantationFilteringBottling |
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.