ADIG presents a Chardonnay vinification scheme. The protocol was developed with the purpose of fully extracting variety’s and region’s characteristics. It is suitable for grapes of good and very good ripeness and contact with oak wood in the form of chips or barrique.
SO2: Bactol Р - 10 g/hL
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Accepting the grapesSULPHITATION |
Bactol Р: potassium metabisulphite, importing half of its weight as pure sulphur dioxide. |
SO2: Bactol Р - 7 g/hL
Tannin: Subliwhite - 5 g/hl
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Compacting |
Subliwhite: tannin for white wine based on grape tannin, antioxidant properties, preserves colour and aromas, facilitates clarification, structuring effect. |
Output - 60% | ||
Enzyme: Depectil Clarification - 2 g/Hl
Clarification: BENTOGREEN - 20 g/hL
For press musts: BENTOGREEN 40 – 60 g/hL - |
CLARIFICATION OF MUSTSMusts should be clarified up to 100 - 120 NTU |
Depectil Clarification: enzyme preparation for clarification of musts for sedimentation and flocculation in the must Bentogreen: preventive treatment against oxidation and protein instability |
Yeast: VITILEVYUR CHARDONNAY - 20 g/hL
Activator: ACTIFERM 1 - 20 g/hL
Wood: Chips Blend 11 - 1.5 g/L
Glutathione: NEOCRISPY - 10 g/hl
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ALCOHOL FERMENTATIONTemperature should be adjusted at 18°С |
Chardonnay yeast: yeast adjusted to the production of wines of Chardonnay variety Actiferm 1: growth factor, it provides organic and inorganic source of nitrogen. Blend 11: combination of chips of various origin and toasting, specially developed for use during fermentation Neocrispy: inactivated yeast rich in glutathione |
Activator: ACTIFERM 2 - 20 g/hL
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In the middle of the fermentation at density about 1.060 |
Actiferm 2: organic and inorganic source of nitrogen, yeast hulls, supporting elements |
Seeding: Vitilactic F - 1g/hL
+ Malovit - 20g/hL
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MALOLACTIC FERMENTATION FERMENTATION IN BARRIQUE |
If pH < 3.2, use Kit Starter BL01 strain with Malovit B activator. Do the malolactic fermentation in barrique |
SO2:Bactol Р - 10 g/hl
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DECANTATIONSULPHITATION |
Bactol Р: protects wine from oxidation and provides microbiological stability of wines |
For the selection of barrique‘s capacity, type and toasting of the barrique, please contact us |
STORAGE IN BARRIQUE |
Regular SO2 control |
CRYSTALLINE (+ SILIZOL) |
CLARIFICATION |
Clarifier‘s dosage to be determined experimentally. If Crystalline‘s dosage is above 2 g/hl, add Silizol to avoid over clarification |
BENTONITE ELECTRA |
STABILIZATION AGAINST CRYSTAL TURBIDITY |
Bentonite’s dosage to be determined experimentally. Crystab is carboxymethyl cellulose, which acts as a stabilizer against crystal turbidities. |
Any additional wine processing will be determined after visiting and tasting. For more information, please contact us. |
DecantationFilteringBottling |
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. |
Information described above corresponds to our current knowledge. It is given without commitment or guarantee in cases where the conditions of use are beyond our control. It does not relieve users from complying with the law and the safety precautions that are in force.