Following the delivery of two state-of-the-art 300 hectolitre (hl) Ganimede wine fermenters to the Delicata winery four weeks ago, six additional, relatively smaller, new red wine fermenters were delivered earlier this week.
All six of the new tanks are stainless steel, temperature controlled, with insulated cooling jackets
The latest arrivals are two 150 hl, two 100 hl and two 50 hl tanks. They will allow Delicata to ferment even smaller individual parcels of very high quality grapes while experimenting with the different terroir of each grape variety.
All six new tanks are stainless steel, temperature-controlled, with insulated cooling jackets. They are fully equipped for pumpovers, delestage, carbonic maceration, pre-fermentation cold maceration, post- fermentation maceration, cap management, seed management and punchdowns.
The previously installed Ganimede tanks are the only fermenters in the world to use a method that allows the scientific management of technical gases.
An exclusive prerogative of Metodo Ganimede allows macer-ation in an environment perfectly saturated with carbon dioxide and protected from risks of oxidation and bacterial proliferation.
CO2 is responsible for carrying out a selective, solvent extractive and antioxidant-bacteriostatic action, ensuring a drier extract and a remarkable and quick extraction with protection of aromas and their precursors present in the skins.
This makes unnecessary the use of sulphur dioxide at this stage, which solvent and non-selective action would lead to an irreversible dispersion of vegetable and bitter substances in the must.
The cinnamic-glutathione acids – antioxidant substances naturally present in white grapes – are preserved, thus ensuring a significant endogenous protection, which may significantly reduce the final quantity of SO2 with great benefit to the health of the consumer.
Famous Italian wine producer Emilio Pasqua has said, “Ganimede enables us to obtain better colour intensity, marked fruitiness, fullness and softness of flavour given by a clean essence and a well polymerised phenolic element.”
Ben Glover from New Zealand said: “We used the Ganimede system with two different batches of grapes originating from some of our historically best vines. By processing this product using Ganimede, up to now the fruity characteristics are more intense and marked, giving the nose a greater sense of purity and delicacy of the fruit while offering at the same time the same qualities to the palate with nice, soft and elegant tannins.”
The installation of these eight new wine fermenters is the latest phase of Delicata’s winemaking drive to continually upgrade its equipment with the very latest wine technology available and to thereby persistently improve the quality of its wines.