SO2: Baktol Р: - 10 g/hL: Potassium metabisulfite, provides half of its weight as pure sulfur dioxide.
Ензим: Viazym PM - 3 ml/hl (during destemming, but without mixing with SO2): Pectolytic enzyme for extraction of cell contents.
Subliwhite 5 g/hl: tannin for white and rosé wines, at the press outlet.
Viazym Clarif plus - 2 ml/hl: enzyme for must clarification.
Polygreen - 40 - 60 g/hl (Must clarification): combined product for removing oxidized and oxidizable polyphenols. Intake 3-4 hours after the clarifying enzyme.
Simili OAK White - 10g/hl in the clarified must: Oak alternative for vinification, contributing volume, sweetness, fruitiness and structure.
Yeasts - 20 g/hl: yeasts adapted to producing a complex profile. - Levure Vialatte Ferm W12 / Vitilevure Chardonnay / SO Cool
Nutricell Start - 20 g/hl (at 1/3 of AF) - complex activator for yeast nutrition.
Nutricell Midferm - 20 g/hl(at 2/3 of AF) - complex activator for yeast nutrition.
Possibility of ageing with wood: barrel, staves, chips or other (CONSULT US).
SO2: Baktol Р: - 5 g/hl: protects the wine against oxidation and ensures microbiological stability.
Viazym Elevage - 3 ml/hl enzyme with beta-glucanase activity, for accelerated ageing on lees. Regularly resuspend the fine lees using nitrogen or gentle stirring.
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 - New-generation alternative for tartaric stabilization - FOR SUCCESSFUL APPLICATION, CONSULT US!
*Calculations based on the maximum dosage
**The information described above reflects our current knowledge. It is provided without commitment or guarantee where conditions of use are beyond our control. It does not exempt the user from complying with applicable legal requirements and safety regulations.