Traditional Method

Application

Product

Characteristics

Dosage

* PREPARATION OF PIED DE CUVE                                             

IOC 18-2007

A yeast strain that makes for the production of wines of great refinement, maintaining the grape vine’s quality as well as the terroir’s characteristics. This excellent adaptability to meet the most difficult situations leads to avoiding the formation of undesired, secondary compounds.

10 g/hL

IOC BIO

Certified, biological yeast is recommended in the production of sparkling wine.

10 g/hL

Hydra PC

Yeast protector to be used in Tirage, naturally rich in magnesium. Essential in the case of very low pH (< 3.0).

10 g/hL

Phosphate Titrès

Fermentation optimiser with a nitrogen and thiamine base.

5 g/hL

PREPARATION OF THE BASE FOR  TIRAGE                                           

OPTION 1

OPTION 2

OPTION 3

Phosphate Mazure

Tirage adjuvant with an aluminium silicate base, which
increases the compactness and facilitates the elimination
of deposits.
Dosage 20 – 30 ml/hL

Inoclair 2

Colloidal complex with an alginate and bentonite base, wiith clarifying power suitable  for automatic remuage techniques.
Dosage 70 – 90 ml/hL

Clarifiant XL

                                                                                              Sodium bentonite and silicates solution.
Dosage 70 – 80 ml/hL

Clarifiant S

A preparation based on liquid sodium bentonite that
facilitates the remuage of sparkling wine. It applies to both traditional remuage as well as the automatic one.
Dosage 60 – 90 ml/hL

Solution ST
Compound made up of tannins and copper sulphate. To preserve the wines’ organoleptic qualities, improves the ageing capacity, and reinforces the SO₂ antioxidant power.
Dosage 20 – 40 ml/hL