ADIG presents a Sauvignon Blanc vinification scheme. The protocol was developed with the purpose of fully extracting variety’s and region’s characteristics. It is suitable for grapes of average and good ripeness, without any wood contact.
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. |
Enzyme: DEPECTIL EXTRACTION FCE - (3 g /100 kg)
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SHELLINGMACERATION WITH THE SKINS
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Do a very delicate shelling followed by maceration with the skins. Add the enzyme at grape crusher’s outlet. Depectil Extraction: enzyme for the extraction of varietal aromas’ predecessors. |
SO2: Bactol Р - 7 g/hl
Tannin: Subliwhite - 3 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% | ||
Complex product for clarification: BENTOGREEN - 30 g/hL
or |
CLARIFICATION OF MUSTSMusts should be clarified up to 100-120 NTU |
It is very important to add BENTOGREEN / POLYGREEN during clarification - it is a complex product for the elimination of oxidized and oxidizable polyphenols. This will enable the reduction of further treatments and will preserve thiol aromas created in the process of fermentation. |
Yeast: VITILEVYUR TONIC - 20 g/hL
Activator: ACTIFERM 1 - 20 g/hL
Tannin: Subliwhite - 6 g/hl
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ALCOHOL FERMENTATIONTemperature should be adjusted at 16°С |
Tonic Yeast: these are yeast adapted for the production of Sauvignon Blanc wines with strong thiol profile. Actiferm 1: growth factor providing organic and inorganic source of nitrogen. Subliwhite: tannin for white wines based on grape tannin. |
Activator: ACTIFERM 2 - 20 g/hL
Glutathione: NEOCRISPY - 15g/hl
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In fermentation environment with density of around 1060 - 1050 |
ACTIFERM 2: organic and inorganic source of nitrogen, yeast shells, supporting elements. Neocrispy: inactivated yeast rich in glutathione. |
SO2: BACTOL P - 10 g/hl
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DECANTATIONSULPHITATION |
Bactol Р: protects wine from oxidation and secures wines’ microbiological stability. |
Regular SO2 control. |
STORAGE |
Aging should be carried out in a tank full of clear wine. |
CRYSTALINE (+ SYLIZOL) |
CLARIFICATION |
Clarifier’s dosage to be determined experimentally. If Crystalin’s dose is more than 2 g/hl, there shall be added Sylizol in order to avoid excessive clarification. |
BENTONITE ELECTRA |
STABILIZATION AGAINST CRYSTAL TURBIDITY |
Bentonite’s dosage to be determined experimentally. |
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.