A viticulture and oenology response
to a need
The Effervescent Programme aims to enhancing and improving freshness and longevity basic sparkling wines.
Grapevine lever
Foliar spraying
To optimize grapevine flowering
Application 1
Flowers closely pressed together
Application 2
Flowers separating
Ensures the homogeneity of the flowering-
Limits the phenomena of asynchrony
-
Reinforces the resistance to abiotic stress
Valoriser et améliorer la fraîcheur des vins
Application 1
Beginning of veraison
Application 2
Veraison
-
Reinforces resistance to abiotic stress
Ensures the proper functioning of nitrogen metabolism for a better amino acid balance in musts
Nomasense™ Polyscan & Color
Characterization of musts
- Classifying and storing juices
- Assessing the polyphenol content of musts
Cellar lever
Alcoholic fermentation TC 14-15°
START Y® FRESH
Step
Yeast nutrition
-
Rich in micronutrients and survival factors
-
Preserves and prolongs aromatic freshness
-
Allows good management of alcoholic fermentation
SOEC® 1971
Step
Yeasting
-
Specific yeast for sparkling wines
-
Fine aroma, fresh and fruity profile
-
Quality fermentation
Tasting
The aim of the Effervescent Programme is to promote the freshness and longevity of basic sparkling wines.
Documentation
Find all the technical documentation, classified by brand.
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