RESPECT OF THE FRUIT
The use of Metodo Ganimede® has allowed us to obtain homogeneity of the product, with an optimal contact between the peels and the liquid, even with large volumes and with an important reduction of the time of winemaking and, thanks to the absence of mechanical organs and pumps, we are able to obtain wines with softer tannins, balanced and elegant.
CONTROL OF TEMPERATURE
We have an optimum temperature control and we manage the macro-oxygenation directly through the Ganimede control panel . Normally, from 6 ∞ alcohol, we dose 8 mg / liter of O2 divided in 24 hours, thus ensuring an optimal polymerization. So no more empirical systems but everything happens according to fixed plans.
SPEED AND BALANCE
Sangiovese, in some years is characterized often by immature seeds and therefore the wines obtained with a traditional vinification in tanks, are often sharp, that a longer aging is necessary. In 4/5 days of fermentation with Metodo Ganimede® allows us to achieve the results that in the traditional wine-makers we can get not before 7-8 days.
It's just from tasting that we can understand what it means selective extraction of only more palatable substances, without those green tannins often harsh and astringent properties that make a wine unbalanced and less pleasant.
1. FILLING AND CAVITY SATURATION
Filling can be performed either from above, or from the total discharge valve or from the partial discharge valve.
During the rising of the mosto, the cavity between the outer casing and the funnel diaphragm remains empty because the air, unable to escape through the closed bypass, prevents the cavity from being filled. The grape marcs accumulate on the surface to create the cap.
The carbon dioxide produced by the fermentation process quickly takes the place of the air in the cavity.
As soon as the environment is saturated, the exceeding gas goes out by overflowing and since it is under pressure it creates large bubbles through the diaphragm neck, resulting in a constant restirring of the grape marcs that will always be saturated with the liquid and well shelled. Such restirring causes the fall of the grape seeds at the bottom by gravity.
2. BYPASS OPENING
The opening of the bypass causes a more massive action, releasing an enormous amount of gas accumulated in the cavity directly on the grape marcs, which will be flooded and deeply re-stirred, obtaining an effective smooth breakdown of the cap, avoiding mechanical actions that may lead to the forming of lees.Watch the action of the bypass opening seen from the upper cover
Once the grape-seeds have emerged, they accumulate in large quantity on the bottom of the fermenter. It is at this stage that the winemaker, according to his evaluations and to the characteristics of grape-seeds, may decide to exclude them from the winemaking process, by extracting them in large amount through the total discharge valve.
As soon as the gas goes out, the cavity is flooded with the mosto, causing a sudden lowering of the level.
The grape marcs saturated with liquid continue to release noble substances extracted from the peels; thus, repeating the typical stage of static draining DÉLESTAGE, in a controlled environment and without the use of pumps.
AND STATIC DRAINING
Once the bypass is closed, the carbon dioxide from the fermentation process re-accumulates in the cavity causing a new rising of the level, which, pushing upward the grape marcs collected on the surface, causes a further stage of static draining that continues with the leaching process and allows the grape marcs to release an increasing quantity of substances into the mosto.
The gas saturates the cavity once again and the whole sequence can be repeated whenever it is deemed appropriate to.