Issue link: http://winesandvines.uberflip.com/i/131907
TECHNICAL REVIEW w A n e G AaTkI iOn g N iVI m N The winery's impressive The winery tank room, which has a uses an autovaulted ceiling inspired by mated punchdown tool cusGrand Central Station in tom fabricated New York City, where the by Burgstahler Trinchero family left for Machine Works. California in 1947, includes many subtle enhancements. It contains 20 2,000-gallon tanks and 10 4,000-gallon tanks; all of the fermentation tanks are from Santa Rosa Stainless and made of stainless steel. Monticelli also has four open-top 1,000- and 1,300-gallon tanks with a pneumatic punch-down device fabricated by Burgstahler Machine Works in St. Helena and two 230and two 700-gallon tanks to give him flexibility. The open-top tanks have another advantage: They slightly reduce alcohol levels, perhaps half a percent, he says. He uses them with Merlot grapes and Vista Merlone vineyard fruit, which tends to reach higher sugar levels. special delivery The wide assortment and quantity of tanks gives him flexibility. "I never have to make decisions based on tank space," he says. For example, he can cold soak for four days since the grapes are already cool when they hit the tanks. Pump-over routines by sensory analysis Monticelli tastes the wine each night and decides on the processing for the next day. "It depends on what I smell," he says. If fermentation hasn't started, he may just use a short spray to keep the cap moist. He can also call for a rack and return to get the wine off its seeds, or a lengthy irrigation. However, just to make sure the temperature is optimum, each large tank has two cooling jackets for cold glycol at the top and one heating jacket for hot glycol at the bottom. The two cooling jackets provide better circulation and temperature control, while the hot jacket at the bottom is positioned there for providing better mixing of the must since warm juice rises. This allows Monticelli to maintain a temperature of 70ºF during extended maceration, which can take five to 20 days. He doesn't need to inoculate for malolactic fermentation. The small tanks can be cooled and heated, too. All the glycol piping (even to the smaller tanks) is hard-plumbed copper. A temperature-control computer using Allen Bradley hardware and software developed in-house allows Monticelli and his crew to monitor and control temperatures at a central location—or even at home on his laptop or tablet, if needed. It also issues alarms if anything goes wrong. INCLINE CLUSTER SORTING ADVANCED WINEMAKING SOLUTIONS, NOW AVAILABLE ALL IN ONE PLACE. Every element of our incline sorting table was developed and tested with guidance from premier winemakers. ■ Superior speed control ■ Multiple models to fit crush pad needs ■ Ozone and UV-resistant food-grade belt ■ Remote on/off and speed control ■ Easy, thorough cleaning Claristar® - a natural solution for Tartrate Stability (KHT). Available exclusively from Scott Laboratories. H I G H - P E R F O R M A N C E C R U S H PA D E Q U I P M E N T www.pnlspecialties.com ■ p. 707 573 3141 1650 Almar Pkwy, Santa Rosa, CA 95403 36 W in e s P&L V i ne s WinesNE 2 0 13 04.18.13 & Specialties J U & Vines 3.5x4.875" 1/4-Page BW ■ ■ f. 707 573 3140 Lic. in CA/OR/WA A R M S T R O N G C R E AT E S www.scottlab.com • info@scottlab.com