Rose wine – fresh fruit profile

SO2: Baktol Р: - 10 g/hL: Potassium metabisulfite, provides half of its weight as pure sulfur dioxide. Carry out very gentle destemming, followed by skin contact. The duration of skin contact should be adjusted according to the desired colour.

Viazym Extract - 2 ml/hl pectolytic enzyme for extracting cellular contents from grapes.

Subliwhite 5 g/hl:Tannin for white and rosé wines, based on grape tannin.

Viazym Clarif plus - 1 ml/hl: Enzyme for must clarification.

Ploypresse AF 30 - 50 g/hl Combined preparation for removing oxidized and oxidizable polyphenols, reducing color intensity. Use 3-4 hours after the clarifying enzyme.

Neo Crispy - 30g/hl – Inactivated yeast rich in glutathione.

Nutricell Fullarom - 20 g/hl: Complex amino acid-based activator for optimizing the aromatic profile. Added during yeast rehydration.

Yeasts -20 g/hl: adapted to obtain a thiol profile. Levure Vialatte Ferm R71/ SO Delight /SO Cool/ Vitilevure Elixir/SO Fruity.

Nutricell Start - 20 g/hl (at 1/3 of alcoholic fermentation): Complex activator for yeast nutrition.

Sublired - 5g/hl (at 1/3 of alcoholic fermentation): Complex tannin for optimizing fruity aromas.

Nutricell Midferm - 20 g/hl (at 2/3 of alcoholic fermentation): Complex activator for yeast nutrition.

Regular SO2 monitoring

So2 Baktol Р: - 10 g/hl: Protects the wine against oxidation and ensures microbiological stability of the wine.

Acide ascorbique - 5g/hl: Ascorbic acid.

Ageing of clarified wine in a full tank.

The dosage and type of fining agent should be determined after tasting and a laboratory trial or, if this is not possible, after consultation with an oenologist!

Antartika V40 - 50 ml/ hl: New-generation alternative for tartaric stabilization
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