АDIG – Cabernet sauvignon/Merlot vinification protocol / fruit profile

SO₂: Bactol Р - 10 g/hL

Enzyme: DEPECTIL EXTRA GARDE - 3 g/hL
(3- 4 h after filling the container)

It is advisable to make double sorting in order to remove grains in poor condition and residues from the vine. Do the shelling at a minimum speed.

Bactol Р: potassium metabisulphite

Depectil Extraction: pectolytic enzyme for the extraction of cellular content from the grape

Tannins: VYTANIL VR - 10 g/hl

Yeast: YEAST С.O. FRUITY/ VITILEVURE PRIMIER/VITILEVURE LB ROUGE - 20 g/hL

Activator: ACTIFERM 1 - 10g/ hL
(Add in the end of the pre-fermentation maceration)

Activator: ACTIFERM 2 - 10 g/hL
(3-5 days after the AF)

Tannin SUBLITAN VINIF - 10 g/hL
(add during delestage at density 1.050)

Do maceration with the skins in the course of 3-4 days at 10-12° С with 3 immersions a day, protect from oxidation with dry ice. Do 2 delestages: 1 at 1070 and 1 at about 1050. Avoid movement in the alcohol phase. Do not do more than two affusions/immersions a day.

Vytanil VR: quebracho condensed tannin.

Yeast С.O. Fruity / Primier /LB rouge: yeast for red fruity wines.

Actiferm 1-2: complex activator for yeast

Sublitan vinif: combination of tannins based on grape tannin

Clarifier for press wine: PRZ Ultra - 20 g/hL

LAB: Vitilactic F - 1g/hl

Bacteria activator: Malovit - 20 g/hl

It is advisable to store musts wine and press wine separately and to determine when and in what proportion to blend them.

Vitilactic F: lactic acid bacteria

Malovit: food for lactic acid bacteria

SO₂: Bactol Р - 10 g/hl

Tannins: TANIREZEN - 1- 2 g/hL
(after testing)

-

Do slight aeration.
Sulphitize after 48 hours.

Tanirezen: pure tannin from grape skins

Any additional processing of the wine to be determined after visiting and testing.

For more information, please contact us.

Wine should be stored in tanks full to the brim.

Monthly SO₂ control.

Resulphating till the desired level of free SO₂ is reached: 3 weeks before bottling.