White wines

1. Add Redox Arom (15 g/hl) at the grapes’ crush in order to anticipate the protection against oxydation; at the same time add Tanniferm Blanc (5 g/hl) o Infinity BLU (10-15 ml/hl) to increase the shield against oxygen.

2. After grinding, add the enzyme UltrASI Select 2g/hl (UltrASI G for simple varieties). Lots of aromatic varieties are also pretty difficult to clean, so it’s advisable to use UltrASI 4Skin 2 g/hl on the grapes and UltrASI Select 2 g/hl on juice).

3. For non-aromatic grape varieties, we press after half an hour and place the must in a settling vessel/tank.

5. Juice Fining:

Option 1: Topgran+ 30-100 g/hl + DC POL G 5-10 g/hl + Sologel 10 ml/hl or Phytokoll VIP 5-10 g/hl or Phytokoll APP 5-10 g/hl (+ Grandecò 10-20 g/hl if necessary).

Option 2 (for wines to be drunk young): Albakoll B 50-100 g/hl (If you want to use only one fining product)

6. If it’s possible to control the Temperature, keep it below 12 °C and then, after 48 hours, remove the sediment and place the must into the container/ fermentation tank. in the case of aromatic grape varieties add Aromazina 3g/hl. If it’s not possible to control the temperature, the racking must be anticipated (no more than 12 hrs after the adding of the fining products).

9. Add the yeast (20g / hl), which will be dissolved in water with WinTube Prepara (10 g/hl).

8. After 12-24 hrs Add 30g / hl of WynTube Full.

10. Add Lifty Sense (10-80 g/hl) depending on the target (10-30 cleanliness, 30-50 g/hl complexity, > 50 g/hl wood carachterization)

11. After a couple of days of fermentation, add 30 g of WynTube Fructal (Both for aromatic and neutral varieties).

12. In the middle of the fermentation, add 20 g of WynTube Prolife to prevent any slowdown in sugars’ consumption.

13. If during fermentation reduction’s smell would appear, add 5ml / hl Copper DC o Mer-Capta 2g/hl to face promptly the problem.

14. At the very end of fermentation rack the wine to separate it from the heavy lees ant to prevent possible alteration of aroma and add 6 g/hl of PMSto set the Total SO₂ on about 50-60 mg/l and prevent any unwanted MLF. As an alternative, to decrease the PMS use, it’s advisable to add BattKill 20 g/hl or BattKill XXL 170 ml/hl, chitosan based products; in this case take care of mixing the wine regularly (twice a week) to favour the action by contact of chitosan on microorganisms.

15. Wine Fining:

Option 1: Topgran+ 30-100 g/hl (dosage depending on the residual proteic instability of the wine) + Sologel 10-20 ml/hl or Phytokoll VIP 5-10 g/hl or Ittiocolla S 1 g/hl

If you want to use only one fining product:

Option 2 (for premium wines): Mosaico Protect 10-30 g/hl (+ eventual Topgran+ 30-70 g/hl, addition depending on the residual proteic instability of the wine)

Red wines

1. Add PMS (5-8 g/hl) at the grapes’ crush in order to anticipate the protection; at the same time add Tanniferm Flash (20 g/hl) o Infinity BLU (15-20 ml/hl) to increase the color’s protection against oxidation (direct protection form oxygen and polymerization).

2. After grinding, add the enzyme (UltrASI Redberry 2ml/hl for young red wines, UltrASI Darkberry 2 g/hl for wines to be aged) to have a good extraction of color and tannins during maceration.

3. Add the yeast (20 g/hl), which will be dissolved in water with WinTube Prepara (10 g/hl).

4. After 12 hrs add 30 g/hl of WynTube Full.

5. Add Lifty Sense (20-100 g/hl) depending on the target (20-30 cleanliness, 30-60 g/hl complexity, > 60 g/hl wood carachterization)

6. After 24 hrs of fermentation, add 30 g of WynTube Fructal (both for aromatic and neutral varieties).

7. In the middle of the fermentation, 20 g of WynTube Prolife to prevent any slowdown in sugars’ consumption.

8. At the end of fermentation rack the wine to separate it from the heavy lees and add Infinity Decuvage 5 g/hl or Infinity Blu 15 g/hl to protect the color with a strong push of the polymerization between Anthocyanins and Tannins.

9. Add Enodoc ML Fast 1 g/hl (Malolactic bacteria previously rehydrated in not chlorine water) and Lattivante 20 g/hl (specific powder nutrient for bacteria) to rapidly start a good and safe MLF, preventing in this way the possible contamination of other native bacteria.

10. At the very end of MLF add 6 g/hl of PMS to set the Total SO₂ on about 50-60 mg/l and prevent any unwanted Brettanomyces contamination. As an alternative, to decrease the PMS use, it’s advisable to add BrettKill 10 g/hl or BattKill XXL 170 ml/hl, chitosan based products; in this case take care of mixing the wine regularly (twice a week) to favour the action by contact of chitosan on microorganisms.

11. If during fermentation or in any other phase reduction’s smell would appear, add 5ml / hl Copper DC o Mer-Capta 2g/hl to face promptly the problem.

12. Wine Fining:

Option 1: Topgran+ 30-50 g/hl + Sologel 10-20 ml/hl or Phytokoll VIP 5 g/hl

If you want to use only one fining product:

Option 2 (for premium wines): Mosaico Round 20-30 g/hl

Option 3 (for wines to be drunk young): Albakoll R 50-100 g/hl