wine fermentation tanks France

... vinification - Long fermentation lasting 3 weeks - Malolactic fermentation in tanks - Aging in French oak barrels for 12 months GRAPE VARIETIES - 50% Cabernet Sauvignon - 50% Merlot DESCRIPTION With a beautiful clear garnet hue, Château Lalande red reveals a delightful bouquet of red fruits and cocoa on notes of toasted wood. The attack is smooth and round, evolving into fruity notes with delicately integrated tannins. A great wine from Saint-Julien.

...Grapes: Niellucco, Scaccarrellu, Vermentinu Harvest: manual Vinification: Temperature-controlled stainless steel tanks Rosé made by bleeding after a night of maceration of the harvest. Fermentation tank filled with yeast added. Fermentation at 16-18°C. Racking of coarse lees and aging on fine lees for 6 months. Gentle filtration on cellulose plates and light sulfiting. Bottling in spring 2023 in...

... optimal extraction of aromas, color, and tannins. The wine is racked after 15 to 20 days before malolactic fermentation.","Formats and Packaging":"Bottle (75cl) - Carton of 6 - 2021","Grapes":"Cabernet Sauvignon (60%), Merlot (37%), Petit Verdot (3%)","Producer":"Famille Dufour in Saint-Michel-de-Rieufret (33720)","Tasting":"With a dark ruby color, this wine opens with an intense fruity nose featuring...

...TECHNICAL SPECIFICATIONS - Reference: 004661 - Model: SPAIP5000SER - Effective capacity: 4880 Liters - Stainless steel 304 wine rack - Flat bottom with 4% incline - Tasting tap in stainless steel DIN 15 - Level tap diameter 20 with stainless steel protection - Partial drainage with square flange 100x100 and MACON 40 outlet valve - Total drainage with square flange 100x100 and MACON 40 outlet...

...History: The Baron de Brane is the second wine of Château Brane-Cantenac. Its name pays tribute to the man who owned the land in the 19th century. The vineyard extends over deep gravel soils from the Quaternary period. Grapes: 60% Merlot, 34% Cabernet Sauvignon, 4% Cabernet Franc, 2% Carmenère. Vinification: Manual harvest. Fermentation in concrete and stainless steel tanks. Aging: Oak barrels...

...{"CÉPAGES":"GRAPE VARIETIES\nSyrah: 80%\nGrenache: 20%\nAlcohol: 13.5°\n\nVINIFICATION\nComing from our best plots, the grape varieties are harvested at full maturity, destemmed, crushed, and placed in separate tanks for regulated temperature fermentation. The earlier the blending occurs, the more discreetly the tannins from the wood will integrate, resulting in elegance and refinement.\n...

...{"Encépagement":"Grape Varieties:\n\nGrenache Blanc - Grenache Gris\n\nSoils:\n\nClay-Limestone, old vines on the sun-drenched terraces of the Aspres terroir\n\nVinification:\n\nDirect pressing, fermentation in temperature-controlled tanks followed by aging in French oak barrels with bâtonnage on the lees.\n\nTasting:\n\nSilver-reflected color,\nThe nose offers subtle aromas of white peach,\npear...

... hectare","Vinification":{"Residual sugars":"approximately 90 g/liter","Alcoholic fermentation":"is carried out in stainless steel tanks with temperature control.","Degree":"12.5% by volume"},"Altitude":"100 to 120 m","Location":"High layon"}...

...Pomerol Assemblage: 90% Merlot - 10% Cabernet Franc Aging Potential: Approximately 25 years Vinification: Manual harvesting, fermentation in temperature-controlled concrete tanks. The wines are aged in French oak barrels with 50% new barrels and 50% one-wine barrels for 20-22 months.

...GRAPE VARIETY: 85% Merlot; 10% Cabernet Sauvignon; 5% Cabernet Franc CULTIVATION AND AGING: Sustainable farming, manual leaf removal, green harvesting. Vinification in temperature-controlled concrete tanks. Malolactic fermentation in oak barrels. Aging in new barrels. HVE 3 LABEL 2018: J. SUCKLING: 92-93/100 "Core of ripe fruits, always fresh and linear. Medium-bodied with firm and silky tannins...

... harvesting. Short skin maceration. Pressing. Thermoregulated alcoholic fermentation with blocked malolactic fermentation. Traditional vinification in stainless steel tanks, with controlled temperatures. Alcohol content 12.5% vol. Allergens (sulfite) Contains sulfites. This rosé wine is ideal for meals with friends, paired with grilled dishes and vegetable tians.

...":"2020","VINIFICATION AND AGING":"Grapes harvested at optimal ripeness. Maceration for 24 hours at low temperature to extract color. Fermentation in stainless steel tanks at low temperature to preserve the aromatic potential of the fruit and its freshness.","APPELLATION":"AOP Cabernet d'Anjou."}...

...The fermentation of our red wines takes place between 25° and 30°C in temperature-controlled stainless steel tanks. We practice a pump-over halfway through fermentation to achieve better extraction between the skins and the must, followed by a gentler extraction. This is followed by a post-fermentation maceration of 8 days. The nose is expressive, featuring spicy, toasted, and vanilla notes, with...

... destemmed to avoid the addition of tannins and bitterness from the stems during the long maceration (4 to 5 weeks) during fermentation. The wine is then aged for nearly two years in stainless steel tanks. Tasting: Beautiful ruby color with a very fruity nose (black cherry, blackberry, and blueberry). Fresh and earthy on the palate, it is a wine with a dual personality, hence its name. Ideal for lovers of young, mineral wines with a bit of bite! Available Vintage: 2014 in bottle; soon to be 2020 and 2021.

... months and is done similarly to the fermentation, with 30% in oak barrels and the remainder in temperature-controlled stainless steel tanks. The wine is bottled at the estate and then rests in the bottle before shipping.\n\nDÉGUSTATION\nThis cuvée of Pouilly-Fuissé has a brilliant pale gold color. Its nose, very expressive, reveals notes of hawthorn, acacia flower, and citrus, along with a slight hint of spices. The attack on the palate is fresh, slightly tangy, and gradually creates a sensation of roundness. The note of candied citrus is present."}...

...":"small black fruits, white pepper, spices","Packaging":"Carton of 6 bottles of 75cl","Palate":"aromas of small black fruits, fine and tight tannins reflecting youth","Vinification":"Semi-carbonic maceration. After fermentation, the wine is aged in stainless steel tanks until bottling."}...

...Organic culture. Manual harvesting in crates. Total destemming, Fermentation in temperature-controlled stainless steel tanks, Pumping over. Aging in barrels of two wines, Blending, Traditional cork closure. TASTING EYE: Deep violet color. NOSE: Aromatic, refined, intense aromas of red fruits, notes of licorice, toasted aromas. PALATE: Deep, powerful, silky, notes of stewed fruits, notes of red fruits, notes of spices, melted tannins, round, structured body, strong intensity, long persistence. Grapes: Grenache (10%) / Mourvèdre (90%) Alcohol: 14.5% Volume: 75 cl...

... per hectare is carefully maintained to ensure the supreme quality of the fruit. With a total production of 15,000 bottles of 0.75 liters, this dry red wine from the 2015 vintage has an alcohol content of 12.5%. Its winemaking process demonstrates a commitment to quality and authenticity. The grapes, hand-harvested and carefully sorted, underwent fermentation in open 225-liter barrels, with a maceration period of 20 days, followed by aging in stainless steel tanks for 10 months.

... the leading player in stainless steel fermentation tanks in France. In 1984, the group developed around two main sectors: stainless steel fermentation tanks for the wine and industrial sectors, and Charentais stills, integrating peripheral works, thus offering a complete turnkey distillery installation service. Over the course of 25 years, the CHALVIGNAC group has created or integrated nearly ten companies to achieve a comprehensive offering in the professional market for wine cultivation and alcohol production.

GAEC (Groupement Agricole d’Exploitation en Commun) Kraus & Fils was established in 1994. Located twenty-five kilometers apart, the merger of two family farms gave rise to DOMAINE LA GOUJONNE, a vineyard spanning thirty-five hectares, divided between the AOP (Appellation d’Origine Protégée) Côtes de Provence and Coteaux Varois en Provence. The estate expanded, and sales grew in the following years...

... mobile tanks for pharmaceutical and cosmetic industries. Transfer tanks for viscous food, pharmaceutical, and cosmetic products. Manufacturer of pressurizable containers and mobile tanks for pharmaceutical or cosmetic laboratories. Sterile and non-sterile preparation tanks, inactivation tanks, purification tanks for laboratories. Winemaking tanks, red wine fermentation tanks. Formulation tanks for liquid and sterile forms.

...) tanks, integrating mixing and thermal transfer technologies. BIO-INOX also designs and manufactures stainless steel tanks and equipment for winemaking, tartar stabilization, punching down, fermentation, storage, and sugar melting.

Expertise: Industrial and winemaking metalworking in black steel, stainless steel, Manufacturing of tanks and cisterns in black steel, stainless steel, polyester, Metalwork, locksmithing, Surface treatment and special coatings, Floor coatings, anti-corrosion treatment on-site or in the workshop, Sandblasting and interior coating of concrete tanks, Sandblasting and interior coating of polyester swimming pools...

... production of crémant and bottling. We also offer accessories such as corks, wire hoods, and bottle caps. Our professionals combine expertise and skill to deliver meticulous and high-quality work. Production of crémant, bottling of wines tailored for winemakers, cooperative cellars, and wine merchants. HACCP standards. International travel: Spain, Morocco, England.

INTRANOX designs and manufactures stainless steel tanks of all types for the wine and industrial sectors. We build tanks on-site if necessary. Our tanks are suitable for the chemical and food industries. Our tanks can be storage tanks, self-draining tanks, or pressure tanks. We offer silos for grain storage. Our company has over 40 years of experience in the production of stainless steel tanks. INTRANOX markets its own stainless steel tanks. For more information, visit our website cuve-inox-dubos.fr.

... into the press. The juice obtained, called must, is taken down to the cellar after sedimentation and placed in barrels, where alcoholic fermentation will take place. For red wines, the grapes are partially destemmed (the goal being to separate the berries from the stems); they then macerate in a tank (preferably wooden) for a week or more depending on the vintage. This phase allows for the extraction of tannins and color contained in the grape skin. When the tanks reach a temperature of around 16-18°C, the activity of the yeasts begins and alcoholic fermentation starts.

Biotech Oenology specializes in the sale of cellar equipment, fermentation tanks (stainless steel and fiberglass), oenological products, hygiene products, cartons, BIB, bottles, and corks. The targeted sectors include vineyards, cooperative cellars, wine merchants, and bottling centers in the departments of Hérault, Aude, and Gard.