АDIG – Rose vinification protocol – fruit profile

SO₂: Bactol Р - 10 g/hL

Bactol Р: potassium metabisulphite, importing half of its weight as pure sulphur dioxide.

Enzyme: DEPECTIL Extraction - 3 g/100 kg

SO₂: Bactol Р - 7 g/hL

Tannin: SUBLIWHITE - 5 g/hl
(at the outlet of the press)

Do a very delicate shelling followed by maceration with the skins.

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

Subliwhite: tannin for white wine based on grape tannin

Clarifier: POLYPRESS AF - 30 g/hL

(For rotten grapes: 60 g/hL POLYPRESS AF)

It is advisable to make clarification with POLYPRESS before separation from precipitates.

Polypress: a complex product for elimination of oxidized and oxidizable polyphenols and also for correction of the colour of rose wines.

Yeast: VITILEVYUR LB ROSE/ LB ROUGE/М83 - 20 g/hL

Yeasts derivates: NEO CRISPY - 20 g/hl

Tannin: SUBLIWHITE - 5 g/hl

Activator: ACTIFERM - 20 g/hl

Yeasts Lb rose/ Lb rouge/M83: yeasts adjusted to the production of rose wines

Actiferm 1: growth factor, it provides organic and inorganic source of nitrogen.

Neodrispy: inactivated yeast rich in glutathione

Subliwhite: tannin for white wine based on grape tannin

Activator: ACTIFERM - 20 g/hL

Actiferm 2: organic and inorganic source of nitrogen, yeast hulls, supporting elements

SO₂: BACTOL P - 10 g/hl

Bactol Р: protects wine from oxidation and provides microbiological stability of wines

Regular SO₂ control

Store clear wine in tanks full to the brim.

SUBLIWHITE or SUBLI ’ОАК or OAK CHIPS

The type and dosage of the product for maturation to be determined after degustation and testing

CRYSTALLINE 2-4 g/hl + SILIZOL 3cl/hl

Depending on the degustation, it might turn out that clarification with CRYSTALLINE only reduces aromas. Laboratory testing should be performed. SILIZOL allows complete and rapid clarification.

BENTONITE ELECTRA if necessary CRYSTAB GC liquid (carboxymethyl cellulose 10g/hl – if dry product is used)

Bentonite’s dosage to be determined experimentally. Tartaric stability of rose wines is essential.

Crystab GC Meets perfectly the needs for fast production. Check protein stability before treatment.

Any additional wine processing will be determined after visiting and tasting.

For more information, please contact us.

Wine should be stored in tanks full to the brim.

Monthly SO2 ₂control.

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