Variable capacity tank; inside it contains a mobile submerged cap mechanism capable of making it a specific fermenter for the fermentation of BIODYNAMIC red grapes. The reassembly of the must occurs naturally without the aid of pumps; moreover it is possible to practice manual and visual punching or delestage to break up the cap of marc. On request it can be supplied complete with thermo-conditioning and insulation cavity.
“For natural, organic, biodynamic and very high quality wines; ideal for controlling and managing in a completely natural way the cap of marc (which can always remain submerged) and the fermentation process.
No skin maceration; great extraction of color and fragrances; the use of pumps during the reassembly phase is avoided, as due to the CO2 produced during fermentation the must naturally remounts above the cap of marc, through the convective motion generated by the temperature difference and CO2. The variable capacity allows the fermentation of small and large quantities of pomace because the submerged cap mechanism is adjustable in height.