Innovative air – punching technique with sequential and modulated injection of compressed air.
Optimal and selective extraction of the noble compounds of the grape skins is the goal of every winemaker and oenologist in quality winemaking of red grapes.
Homogeneous wetting of the marc, crumbling and soft sinking of the cap, and reduction of lees production are essential to achieve this goal, but are not always possible with traditional techniques, especially in large tanks.
Advantages:
- Elimination of temperature stratification
- Yeasts dispersed throughout the mass
- Extraction from the entire cap
- Absence of dry and malodorous parts in the cap
- Drastic reduction of tissue lees and, at the same time, suspension and proper management of yeast lees, especially for cultivars with a high polysaccharide content
