The latest arrivals consist of 2 x 150hl, 2 x 100hl and 2 x 50hl wine fermenters. These fermenters will allow Delicata to ferment even smaller individual parcels of very high quality grapes whilst experimenting with the different terroir of each grape variety.

 

All six of the new tanks are stainless steel, temperature controlled, with insulated cooling jackets and fully equipped for pump over’s, de le stage, carbonic maceration, pre fermentation cold maceration, post fermentation maceration, cap management, seed management and punch downs.

 

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 maceration in an environment perfectly saturated with carbon dioxide and for this reason 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 sulfur 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.

 

Emilio Pasqua, the famous Italian wine producer is quoted as saying “Ganimede enables us to obtain better color intensity, marked fruitiness, fullness and softness of flavor given by a clean essence and a well polymerized phenolic element”. Whilst 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 until now the fruity characteristics are more intense and marked, giving to the nose a greater sense of purity and delicacy of the fruit and offering at the same time the same qualities to the palate with nice, soft and elegant tannins.”