Red Programme

Red Programme

A viticulture and oenology response
to a need

The Red Programme aims to enhancing and improving the "fresh, fruity and
rich" aromatic profile of red wines..

grahique-rouge

Impact of the Red Programme on must acid balance and wine color (polyphenol balance). Comparative tests carried out in Languedoc in 2019.

Discover the program

Choose one of our leading brands and discover our products designed to enhance your wines. All our products are made in France and can be used in organic farming..

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Grapevine lever

Foliar spraying

vine
oenoterris-flower-white-logo

To optimize grapevine flowering

Application 1

Flowers closely pressed together

Application 2

Flowers separating

  • obj-viticoles-white
    Ensures the homogeneity of the flowering
  • obj-viticoles-white
    Limits the phenomena of asynchrony
  • obj-viticoles-white
    Reinforces the resistance to abiotic stress
  • obj-oenologiques-white
    Allows a phenolic maturity of the red grapes of quality
  • obj-oenologiques-white
    Optimizes the aromatic potential for the elaboration of white and rosé wines
  • Download the documentation
oenoterris-expression-white

To optimize the polyphenolic potential of red varieties

Application 1

Berries pea-sized

Application 2

Berry touch

  • obj-oenologiques-white
    Ensures the homogeneity of the polyphenolic maturity
  • obj-oenologiques-white
    Reinforces the resistance to abiotic stress
  • Download the documentation
The grapes

Characterization of the grapes

reason-characterization
photo-tasting-glue
  • Quantitative and qualitative analysis
  • Decision making for an integrated itinerary
Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

fermentationalcoolic-red-red

VIVACTIV® ARÔME

To be incorporated during vatting

Step

Yeast nutrition

  • obj-oenologiques
    100% autolysate
  • obj-oenologiques
    Rich in amino acids
  • obj-oenologiques
    Flavors and nutrition
  • Download the documentation
Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

fermentationalcoolic-prorouge-white

SELECTYS® ITALICA CR1

To be incorporated during vatting

Step

Yeasting

  • obj-oenologiques-white
    Specific selection
  • obj-oenologiques-white
    Osmotolerance
  • obj-oenologiques-white
    Resistance to high alcohol levels
  • obj-oenologiques-white
    Fermentation security
  • obj-oenologiques-white
    Fruit profile: red and black fruits
  • Download the documentation

OENOTANNIN® STABRED

To be incorporated 24 hours after the start of alcoholic fermentation

Step

Addition of tannins

  • obj-oenologiques-white
    Synergy of ellagic and proanthocyanidic tannins
  • obj-oenologiques-white
    Color stabilization
  • obj-oenologiques-white
    Structure
  • Download the documentation
tasting-icon-white

Tasting

Programme Rouge aims to enhance and improve the "fresh, fruity and rich" aromatic profile of red wines.

Grapevine lever

Foliar spraying

vine
oenoterris-flower-white-logo

To optimize grapevine flowering

Application 1

Flowers closely pressed together

Application 2

Flowers separating

  • obj-viticoles-white
    Ensures the homogeneity of the flowering
  • obj-viticoles-white
    Limits the phenomena of asynchrony
  • obj-viticoles-white
    Reinforces the resistance to abiotic stress
  • obj-oenologiques-white
    Allows a phenolic maturity of the red grapes of quality
  • obj-oenologiques-white
    Optimizes the aromatic potential for the elaboration of white and rosé wines
  • Download the documentation
oenoterris-expression-white

To optimize the polyphenolic potential of red varieties

Application 1

Berries pea-sized

Application 2

Berry touch

  • obj-oenologiques-white
    Ensures the homogeneity of the polyphenolic maturity
  • obj-oenologiques-white
    Reinforces the resistance to abiotic stress
  • Download the documentation
The grapes

Characterization of the grapes

reason-characterization
photo-tasting-glue
  • Quantitative and qualitative analysis
  • Decision making for an integrated itinerary
Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

fermentationalcoolic-red-red

NUTRICELL® AA

To be incorporated during yeasting

Step

Yeast nutrition

  • obj-oenologiques
    100% autolysate
  • obj-oenologiques
    Rich in amino acids
  • obj-oenologiques
    Flavors and nutrition
  • Download the documentation
Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

fermentationalcoolic-prorouge-white

VIALATTE FERM® R82

To be incorporated during yeasting

Step

Yeasting

  • obj-oenologiques-white
    Specific selection of structured red wines
  • obj-oenologiques-white
    Fermentation security
  • obj-oenologiques-white
    Fruit profile: red fruits
  • obj-oenologiques-white
    Maturity
  • Download the documentation

SUBLIRED®

To be incorporated 24 hours after the start of alcoholic fermentation

Step

Addition of tannins

  • obj-oenologiques-white
    Proanthocyanidic tannins
  • obj-oenologiques-white
    Copigmentation
  • obj-oenologiques-white
    Fruity profile
  • obj-oenologiques-white
    Fullness
  • Download the documentation
tasting-icon-white

Tasting

Programme Rouge aims to enhance and improve the "fresh, fruity and rich" aromatic profile of red wines.

Sofralab-Logo Group

79 Avenue A.A. Thévenet
CS 11031 - 51530 Magenta
Tel.: +33 3 26 51 29 30

Sofralab-Logo Group

79 Avenue A.A. Thévenet
CS 11031 - 51530 Magenta
Tel.: +33 3 26 51 29 30

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