PIED DE CUVEE CAP CLASSIQUE
PROTOCOL STEPS
This protocol precisely outlines actions over three days, ensuring quality in every step:
- It begins with crucial yeast activation.
- Next, a precise blend of sugar, water, and wine forms the base for secondary fermentation.
- The process culminates in the inoculation of the wine with prepared yeast culture and final bottling.
KEY PRODUCTS
Success hinges on the quality and judicious use of specialized products:
- Vitiferm BIO yeast is activated at the outset.
- FermControl BIO
- FermControl Clear UP BIO
- FermControl Tannin W
All are incorporated at specific stages with precise dosages.
MONITORING
Temperature control is non-negotiable, impacting yeast activity and aromatic retention:
- Yeast culture should be kept around 20°C, and bottling tanks must not drop below 15°C.
- Daily monitoring of Balling (sugar levels) and temperature ensures active fermentation.
ESSENTIAL RECOMMENDATIONS
Adhering to these guidelines helps ensure a stable, high-quality sparkling wine:
- Always follow correct yeast activation protocols.
- Never allow yeast culture or bottling tank temperatures to drop below 15°C.
- Analyse yeast cell viability and count on Day 2 morning.
- Continuously monitor sugar depletion; never bottle a wine when Balling drops.
