RHÔNE WHITE WINES STYLE GUIDE


Varietal Description
Grenache Blanc White fruits, floral and mineral notes
Marsanne Roasted nuts, white fruits, spice and floral
Rousanne Floral, white and yellow fruits, spice and roasted nuts
Viognier White peaches, spice, roasted nuts and floral notes

TAILORING THIS GUIDE

  1. LalVigne Aroma/LA
    1. LalVigne Aroma/LA increases Glutathione as well as the conjugates for 3MH, 4-MMP precursors, giving elevated and stable aroma compounds. It is a foliar spray that is used twice. Once at 5% veraison and again 10-14 days later, the dosage is 1.21 kg/acre (each time).
  2. Harvest, Transportation and Pre-Fermentation Notes
    1. Harvest date is critical to flavor development and wine style
    2. Avoiding oxidation is key with Rhône style white wines
    3. Color Pro, Cinn-Free or Pec5L can be used when pressing to settle the juice clean. If any moldy aromas are present, 40 g/hL of Nutrient Vit End or 30 mL/hL of Inocolle may help
    4. To scavenge oxygen, add 5 g/hL (0.42 lb/1000 gallons) of FT Blanc Soft or FT Blanc Citrus as early as possible
  3. Pre-Fermentation Clarification Goal
    1. Depending on yeast and flavor profile (see number 4)
  4. Fermentation Protocol (see table below)
  5. Post-Fermentation
    1. Avoid the oxidation of the aromatic compounds, and ML bacteria unless desired.
    2. Add 20 g/hL (1.67 lb/1000 gal) of Pure Lees Longevity Plus to protect aromas.
    3. Add 20 g/hL (1.67 lb/1000 gal) of Bactiless for bacterial stability.

    RHÔNE WHITES FERMENTATION PROTOCOL

    STEP NUTTY/SPICY STYLE FLORAL STYLE YELLOW FRUIT STYLE*1 WHITE FRUIT STYLE*2
    SOLIDS GOAL 100-120 NTU 80-120 NTU 60-100 NTU 60-100 NTU
    NON-SACCHAROMYCES Biodiva will help to enhance palate weight, fruitiness, and possibly lead to lower ethanol depending on how much fermentable sugar it metabolizes.
    REHYDRATION NUTRIENT Go-Ferm Protect Evolution
    30 g/hL (2.5 lb/1000 gal)
    YEAST STRAIN
    25 g/hL (2 lb/1000 gal)
    D254, CY3079, or 58W3 M2 or R2 Exotics Mosaic or Rhône 4600 GRE or D21
    FERMENTATION TEMP GOAL (adapt per specific yeast strain chosen) 55-75°F 55-75°F 56-72°F 60-75°F
    INACTIVATED YEAST AT 2-3 BRIX DROP OptiMUM White
    40 g/hL (3.4 lb/1000 gal)
    NUTRIENT REGIME AT 2-3 BRIX DROP *YAN DEPENDING Fermaid K
    25-50 g/hL
    (2-4 lb/1000 gal)
    Fermaid O*3
    10-40 g/hL
    (0.8-3.4 lb/1000 gal)
    NUTRIENT REGIME AT 1/3 BRIX DROP Stimula Chardonnay*3
    40 g/hL
    (3.4 lb/1000 gal)
    Fermaid O*3
    10-40 g/hL
    (0.8-3.4 lb/1000 gal)
    Stimula Chardonnay*3
    40 g/hL
    (3.4 lb/1000 gal)
    Fermaid O*3
    10-40 g/hL
    (0.8-3.4 lb/1000 gal)
    *1 Peach, Nectarine, Apricot
    *2 Apple, Pear, Melon
    *3 Additional nutrition may be required to secure the fermentation.

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