An agro-oenological response
to a need
The Freshness Program aims at enhancing and improving the intense and fresh aromatic expression of white and rosé wines.
Grapevine lever
Foliar spraying
To optimize grapevine flowering
Flower closely pressed together
Flowers separating
Ensures the homogeneity of the flowering-
Limits asynchrony phenomena
-
Enhances resistance to abiotic stresses
Allows a qualitative phenolic maturity of the red grapes-
Optimizes the aromatic potential for the elaboration of white and rosé wines
To optimize the aromatic potential of white and rosé wines
Beginning of veraison
Veraison
-
Promotes the synthesis of thiol and ester precursors
-
Stimulates the synthesis of glutathione
-
Enhances resistance to abiotic stresses
Smart'app fining
Characterization of musts
- Decision making for a reasoned fining
- Choice of several possible fining agents
Cellar lever
Settling NTU 80
OENOVEGAN® EPL
Fining of musts
-
100% plant-based
-
Synergy between pea proteins and yeast protein extracts (EPL)
-
Aromatic signature : Respectful, pep's, complexity, finesse
Cellar lever
Alcoholic fermentation TC 14-15°.
VIVACTIV® ARÔME
Yeast nutrition
-
100% autolysate
-
Rich in amino acids
-
Fermentation efficiency
SELECTYS® THIOL
YEASTING
-
Specific selection
-
Hydrolysis of thiol precursors
-
Strong aromatic expression
-
High fermentative quality
Tasting
The aim of the Blanc et Rosé program is to enhance and improve the intense, fresh aromatic expression of white and rosé wines.
Documentation
Find all the technical documentation
Grapevine lever
Foliar spraying
To optimize grapevine flowering
Flower closely pressed together
Flowers separating
-
Ensures the homogeneity of the flowering
-
Limits asynchrony phenomena
-
Enhances resistance to abiotic stresses
-
Allows a qualitative phenolic maturity of the red grapes
-
Optimizes the aromatic potential for the elaboration of white and rosé wines
To optimize the aromatic potential of white and rosé wines
Beginning of veraison
Veraison
-
Promotes the synthesis of thiol and ester precursors
-
Stimulates the synthesis of glutathione
-
Enhances resistance to abiotic stresses
Smart'app fining
Characterization of musts
- Decision making for a reasoned fining
- Choice of several possible fining agents
Cellar lever
Settling NTU 80
KTS® FLOT
Fining of musts
-
100% plant-based
-
Synergy between pea proteins and chitin derivatives
-
Aromatic signature: volume, length, fruity
Cellar lever
Alcoholic fermentation TC 14-15°.
NUTRICELL® FULLAROM
Yeast nutrition
-
100% autolysate
-
Rich in ester precursor amino acids
-
Safety of fermentations
SO.DELIGHT®
YEASTING
-
Specific yeast for white and rosé wines
-
Complex profile: citrus, fruity
-
Quality fermentation
Tasting
The aim of the Blanc et Rosé program is to enhance and improve the intense, fresh aromatic expression of white and rosé wines.
Documentation
Find all the technical documentation
Grapevine lever
Foliar spraying
To optimize grapevine flowering
Flower closely pressed together
Flowers separating
-
Ensures the homogeneity of the flowering
-
Limits asynchrony phenomena
-
Enhances resistance to abiotic stresses
-
Allows a qualitative phenolic maturity of the red grapes
-
Optimizes the aromatic potential for the elaboration of white and rosé wines
To optimize the aromatic potential of white and rosé wines
Beginning of veraison
Veraison
-
Promotes the synthesis of thiol and ester precursors
-
Stimulates the synthesis of glutathione
-
Enhances resistance to abiotic stresses
Smart'app fining
Characterization of musts
- Decision making for a reasoned fining
- Choice of several possible fining agents
Cellar lever
Settling NTU 80
KTS® FLOT
Fining of musts
-
100% plant-based
-
Synergy between pea proteins and chitin derivatives
-
Aromatic signature: volume, length, fruity
Cellar lever
Alcoholic fermentation TC 14-15°.
NUTRICELL® FULLAROM
Yeast nutrition
-
100% autolysate
-
Rich in ester precursor amino acids
-
Safety of fermentations
SO.DELIGHT®
YEASTING
-
Specific yeast for white and rosé wines
-
Complex profile: citrus, fruity
-
Quality fermentation
Tasting
The aim of the Blanc et Rosé program is to enhance and improve the intense, fresh aromatic expression of white and rosé wines.
Documentation
Find all the technical documentation
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