Metodo Ganimede

A vinification system for white and rosé wines developed and patented by the Italian oenologist Francesco Marin. He founded the company of the same name in 1997. The "Metodo Ganimede" enables the rapid (aroma precursors) from the or berry skins through a gentle, dynamic . This results in a more intensive . In special fermentation tanks, the natural potential of the produced during is used, which is produced in quantities of 40 to 50 litres per litre of . The collects on the surface as .

The air in the cavity is displaced by the carbon dioxide produced during fermentation. The excess gas escapes in the form of large bubbles through a partition wall and causes a constant délestage) of the pomace above. During this process, the grape seeds sink to the ground due to heavy forces, thus preventing the extraction of undesirable bitter tannins. According to the manufacturer, the Ganimede tank is the only fermentation tank in the world that makes it possible to exclude the undesirable grape seeds from the . The gas also exerts a disinfecting, effect, so that less can be . See also under .

Voices of our members

The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena

Welcome back!

Metodo Ganimede

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU