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WHITE WINES PRODUCTION

For the most efficient separation of the juice (wort), the crushed berry – the pulp – is sent to the press through a “pipe in pipe” heat exchanger.

This is achieved by improving the clarification of the juice subsequently, inactivation of unwanted enzymes. A pneumatic press is a perforated drum in which the membrane is located. She, puffing up, presses the berries to the perforation, and the juice flows through the perforations.

Next, the juice before fermentation must be clarified, which is used for settling at low temperatures. It usually takes days to look through the glass with juice through, you can read the printed text, that is very clean. Next, the juice – wort – is sent to ferment at a controlled low temperature. The process lasts for several weeks, after which the yeast settles to the bottom of the tank, and pure wine is pulled through the top. Any variations are possible here.

At Fanagoria, the following technologies are used for white wines:
– insisting the pulp in the tank at a low temperature before pressing to extract the aroma of the variety,
– keeping the young wine on the yeast sediment to round the taste,
– fermentation of wort in new oak barrels with aging on yeast sediment.

These and many other techniques allow you to diversify production and product range.

RED WINE PRODUCTION

In order to get a decent red wine, you need to properly extract the coloring and tanning substances in the process of fermentation of the pulp. Imagine a huge mass of juice, grape skins and seeds, which you need to constantly mix, achieving a homogeneous state.

Agrofirm Fanagoria has the widest range of special fermentation tanks – vinifikatorov – in the Krasnodar Territory and probably in Russia.

There are 6 different designs for vinifiers:
– pizhazh,
– repair,
– delaestazh,
– ganymede
– rotator;
– fermentation with a “submerged cap”.

The idea is that the fermenting mass is constantly homogeneous, and a lot depends on the way it is mixed: quality, structure, body, astringency, potential for aging. That is why we need different designs – we make different wines. Then, after the young wine has been formed, the liquid part (wine) is separated, the pulp is pressed on a pneumatic press. Here, too, there are variations: you can hold the wine on the pulp after fermentation, you can separate it from the pulp before full fermentation and much, much more.

VARIETY COMPOSITION OF VINEYARDS

technical:

white: Aligote, Sauvignon-Blanc, Chardonnay, Riesling, Muscat Ottonel, Pinot mene, Sibirykovy (autochthon).

red: Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Tsimlyansky black (autochthon), Saperavi (autochton), etc.

The maximum age of the vines is 32 years.

Planting schemes for vineyards: 3m x 2m; 3.5m x 2m (on the old Aligot); 3m x 1.5m; 3m x 1m.

Formations of bushes:

a) a high-horizontal horizontal cordon with free hanging growth,

b) a horizontal cordon with vertical management of growth,

c) bilateral Guillot,

d) a spiral cordon AZOS.

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