PIED DE CUVE PROCEDURE FOR SPARKLING WINES
FRESHNESS
This procedure is thought for obtaining a pied de cuve ready to inoculate at 2,5% a wine base properly build of 50 hL.
In case is preferred to reach the 5% of the whole mass, after 24h add to the pied de cuve 250 L of the base wine and
200 g of V ACTIV PREMIUM®and wait 10 hours; in the example above described the 500 L pied de cuve will be ready at 6:00 pm.
V STARTER FRUIT contains only complex nitrogen and has to be immediately given to the yeast.
The choice of different yeasts concurs to donate major complexity and cleanness during the second fermentation.
In case reductive metabolites or fermentation slow-downs appear, use the specific
nutrient: BOOSTER ACTIV PREMIUM®together to a moderate oxygenation.
The use of the shown tannins already concur to a correct management of RedOx balance during the second fermentation.
PIED DE CUVE PROCEDURE FOR SPARKLING WINES
-ELEGANCE –
This procedure is thought for obtaining a pied de cuve ready to inoculate at 2,5% a wine base properly build of 50 hL.
In case is preferred to reach the 5% of the whole mass, after 24h add to the pied de cuve 250 L of the base wine and
200 g of V ACTIV PREMIUM®and wait 10 hours; in the example above described the 500 L pied de cuve will be ready at 6:00 pm.
V STARTER FRUIT contains only complex nitrogen and has to be immediately given to the yeast.
The choice of different yeasts concurs to donate major complexity and cleanness during the second fermentation.
In case reductive metabolites or fermentation slow-downs appear, use the specific
nutrient: BOOSTER ACTIV PREMIUM®together to a moderate oxygenation.
The use of the shown tannins already concur to a correct management of RedOx balance during the second fermentation.
PIED DE CUVE PROCEDURE FOR SPARKLING WINES
-COMPLEXITY –
This procedure is thought for obtaining a pied de cuve ready to inoculate at 2,5% a wine base properly build of 50 hL.
In case is preferred to reach the 5% of the whole mass, after 24h add to the pied de cuve 250 L of the base wine and
200 g of V ACTIV PREMIUM®and wait 10 hours; in the example above described the 500 L pied de cuve will be
ready at 6:00 pm.
V STARTER FRUIT contains only complex nitrogen and has to be immediately given to the yeast.
The choice of different yeasts concurs to donate major complexity and cleanness during the
second fermentation.
In case reductive metabolites or fermentation slow-downs appear, use the specific
nutrient: BOOSTER ACTIV PREMIUM®together to a moderate oxygenation.
The use of the shown tannins already concur to a correct management
of RedOx balance during the second fermentation.