Tenuta Polvaro - Estate winery - since 1681

Tenuta Polvaro Fermentation Equipment

October 16th, 2012

Tenuta Polvaro Fermentation Equipment


Tenuta Polvaro is one of few wineries to use state-of-the-art fermenter

Tenuta Polvaro estate winery is proud to announce their use of a new series of revolutionary fermentation tanks. Only a handful wineries around the world have adopted this innovative machinery that elevates the vinification process to a higher level of quality. This equipment has several capabilities that almost all other fermentation technology lacks; complete control of temperature and pressure, macro/micro-oxygenation of must, and optimal saturation of both red and white grape skins.

In addition, this is the first ecological fermenter; it uses only the natural CO2 created in fermentation in combination with a small amount of external air to obtain the maximum quality from the vinified grapes.

The round tanks atop the vats start the macro-oxygenation process by gently pumping the natural CO2 through the must. Before this type of technology, the oenologist was unable to control the amount of oxygen released into the must. Now the oenologist can select the exact amount of pressure he/she desires to move the must and skins around inside the tank. Unlike other fermentation equipment, these tanks are sealed airtight, ensuring an optimal level of control.

These tanks are used in the fermentation of the red grapes and the maceration of the white grapes. In the case of the reds, the must and skins ferment for seven to eight days at a constant temperature held below 82°F. In the case of the whites, we are able to hold maceration for twenty hours at a constant temperature held below 54°F. Maceration of white grapes for this many hours is impossible without extracting the green tannins. We are able to extract over 90% of all properties from both the red and white grape skins; other fermentation tanks are only capable of extracting 50% or less. This equipment allows us to carry out this process for a longer amount of time to completely extract the aromas and flavors from both the red and white skins that would otherwise be lost.

All of the grape varietals grown on Polvaro soil go through this new fermentation method. They include: Cabernet Sauvignon D.O.C., Merlot, Syrah, Refosco, Chardonnay, Pinot Grigio D.O.C., Verduzzo, Traminer, Lison Classico D.O.C. (formerly known as Tocai) and Valdobbiadene Prosecco Superiore D.O.C.G.

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