During recent years, hyper-reductive vinification in an inert atmosphere has become ever more common to produce high quality white wines, not just for proven international cultivars such as Sauvignon Blanc but also for numerous native Italian vine cultivars of great commercial importance.
The process requires coherence and control of all asspects of production. The most critical phase involves destemming and crushing, then transferring the crushed grapes to the inert press, as the speed of the enzyme reactions causes significant oxidation of the raw material right from the moment of loading into the press.
Ideally, the whole grapes should be loaded into the press with minimum contact with oxygen, but this is complex as it reduces production capacity and requires creation of an inert atmosphere with vacuum pumping and/or dry ice.
Ragazzini has carried out trials using its own integrated system involving the Rotho peristaltic pump fitted with the new Rotho-Noxys inert feeder. The aim was to find a solution for this critical phase in grape processing, able to guarantee maximum delicacy and maximum aromas, while also reducing exogenous antioxidants (sulphur dioxide in particular) to exploit the natural antioxidants in the grapes for more fragrant and pleasing white wines.