The vinifiers that we have from IDD have several advantages that make the work easier, both in fermenting red and white varieties, and compared to the classic fermentation of the mash in vats, we get rid of the oxidative tones, either thanks to the closed atmosphere in the vinifier or the possibility to let the mash macerate after the end of the fermentation, and in doing so, squeeze out the oxygen and replace it with another invert gas, in our case, nitrogen. We have no problem to leave the mash in the vinifier for 2-4 months, depending on the variety of course.
As for filling we use the main upper opening, as for draining (sidewalls) at the main door they serve excellent as the mash (must) does not spray everywhere around, cleaning without problems.
Vintage 2023
we processed 3 varieties through the vinifier since it was so tight with the campaign and they were varieties:
Riesling 2023 - the mash was cooled down to 5°C in a subcooled vinifier, the mash was macerated for 5 days in the vinifactor at 8°C. The resulting wine was not as varietally characterful as a Riesling would require, but on the contrary, the wine was light with a fruitier expression and strong acidity. (no award, waiting for bottle maturity)
We macerated our Sen 2023 - as well as the mash already in the undercooled vinifier was cooled to 5°C, we macerated the mash for 2 days. (The year before we processed the same variety from the same vineyard right after harvest, the wine was not as expressive). However, after using the vinifier at 5°C, all 3 varieties that are crossed (Riesling x Leanne x Pinot Gris) showed up in the wine after processing.The wine has the colour and acidity of Riesling, the aromatics of Leanne and the taste of Pinot Gris (no pricing, small amount).
Neronet 2023 - sugar content at harvest 22,5 , vinifier cooled before use to 10 rmut we left to macerate for 3 days at 8°C, after 3 days we increased the temperature by 1 degree every day until we reached a temperature of 16°C. The mash was in the vinifactor for 2,5 months at 16°C. The wine we gave to competitions was very young without bottle maturity, no barrel was used, unfiltered (awards: Gustus Juvenilis 2024 - 85,33, Vinné Trhy Pezinok 2024 - 84,00, Vitis Aurea Modra 2024 84,80)
I will describe the 2024 vintage when all the wines have been processed and I will be able to evaluate them for you. This year we have processed through vinifiers : Muscat of Moravia -2 days , Silvan Green -2 days , Frankovka Blue x Cabernet Sauvignon - 3 weeks, Riesling Vlašský (Orange) - already 3 weeks (Orange) , Neronet - so far 1 month
Erik Baláž | https://vinberg.sk
