The red program

The red program

An agro-oenological response
to a need

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

grahique-rouge

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

Discover the program

Discover our products designed to enhance your wines. All our products are made in France and are carefully selected.

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Grapevine lever

Foliar spraying

vine
oenoterris-flower-white-logo

To optimize grapevine flowering

Application 1

Flower closely pressed together

Application 2

Flowers separating

  • obj-viticoles-white
    Ensures the homogeneity of the flowering
  • obj-viticoles-white
    Limits asynchrony phenomena
  • obj-viticoles-white
    Enhances resistance to abiotic stresses
  • obj-oenologiques-white
    Allows a qualitative phenolic maturity of the red grapes
  • 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
    Enhances resistance to abiotic stresses
  • Download the documentation
The grape

Characterization of the grape

reason-characterization
photo-colle-degustation
  • 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
    Fruity 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

The Red Program aims to enhance and improve the expression of the "fruity, fresh and rich" aromatic profile of red wines.

Grapevine lever

Foliar spraying

vine
oenoterris-flower-white-logo

To optimize grapevine flowering

Application 1

Flower closely pressed together

Application 2

Flowers separating

  • obj-viticoles-white
    Ensures the homogeneity of the flowering
  • obj-viticoles-white
    Limits asynchrony phenomena
  • obj-viticoles-white
    Enhances resistance to abiotic stresses
  • obj-oenologiques-white
    Allows a qualitative phenolic maturity of the red grapes
  • 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
    Enhances resistance to abiotic stresses
  • Download the documentation
The grape

Characterization of the grape

reason-characterization
photo-colle-degustation
  • 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 included in seeding

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 included in seeding

Step

Yeasting

  • obj-oenologiques-white
    Specific selection of structured red wines
  • obj-oenologiques-white
    Fermentation security
  • obj-oenologiques-white
    Fruity 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
    Volume
  • Download the documentation
tasting-icon-white

Tasting

The Red Program aims to enhance and improve the expression of the "fruity, fresh and rich" aromatic profile of red wines.

Sofralab-Logo Group

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

Sofralab-Logo Group

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

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