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.

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.

Grapevine lever

Foliar spraying

To optimize grapevine flowering

Application 1

Flower closely pressed together

Application 2

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

Download the documentation

To optimize the polyphenolic potential of red varieties

Application 1

Berries pea-sized

Application 2

Berry touch

Ensures the homogeneity of the polyphenolic maturity
Enhances resistance to abiotic stresses

Download the documentation

The grape

Characterization of the grape

Quantitative and qualitative analysis
Decision making for an integrated itinerary

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

VIVACTIV® ARÔME

To be incorporated during vatting

Step

Yeast nutrition

100% autolysate
Rich in amino acids
Flavors and nutrition

Download the documentation

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

SELECTYS ITALICA CR1

To be incorporated during vatting

Step

Yeasting

Specific selection
Osmotolerance
Resistance to high alcohol levels
Fermentation security
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

Synergy of ellagic and proanthocyanidic tannins
Color stabilization
Structure

Download the documentation

Tasting

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

Documentation

Find all the technical documentation

Our downloadable files

Grapevine lever

Foliar spraying

To optimize grapevine flowering

Application 1

Flower closely pressed together

Application 2

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

Download the documentation

To optimize the polyphenolic potential of red varieties

Application 1

Berries pea-sized

Application 2

Berry touch

Ensures the homogeneity of the polyphenolic maturity
Enhances resistance to abiotic stresses

Download the documentation

The grape

Characterization of the grape

Quantitative and qualitative analysis
Decision making for an integrated itinerary

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

NUTRICELL AA

To be included in seeding

Step

Yeast nutrition

100% autolysate
Rich in amino acids
Flavors and nutrition

Download the documentation

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

VIALATTE FERM R82

To be included in seeding

Step

Yeasting

Specific selection of structured red wines
Fermentation security
Fruity profile: red fruits
Maturity

Download the documentation

SUBLIRED

To be incorporated 24 hours after the start of alcoholic fermentation

Step

Addition of tannins

Proanthocyanidic tannins
Copigmentation
Fruity profile
Volume

Download the documentation

Tasting

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

Documentation

Find all the technical documentation

Our downloadable files

The red program

The red program

An agro-oenological response
to a need

Discover the program

Grapevine lever

Foliar spraying

The grape

Characterization of the grape

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

VIVACTIV® ARÔME

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

SELECTYS ITALICA CR1

OENOTANNIN STABRED

Tasting

Documentation

Grapevine lever

Foliar spraying

The grape

Characterization of the grape

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

NUTRICELL AA

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

VIALATTE FERM R82

SUBLIRED

Tasting

Documentation

Follow the news from Oenoterris

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The red program

The red program

An agro-oenological response to a need

Discover the program

Grapevine lever

Foliar spraying

The grape

Characterization of the grape

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

VIVACTIV® ARÔME

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

SELECTYS ITALICA CR1

OENOTANNIN STABRED

Tasting

Documentation

Grapevine lever

Foliar spraying

The grape

Characterization of the grape

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

NUTRICELL AA

Cellar lever

Alcoholic fermentation TC 25° Maceration 10-12 days

VIALATTE FERM R82

SUBLIRED

Tasting

Documentation

Follow the news from Oenoterris

Follow our news

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An agro-oenological response
to a need