Surli Elevage

Inactivated yeast with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully used with only 24-48 hours contact time.

Wines treated with Surlì Elevage are soft on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.

Sensory effects:

• Increase of aromatic complexity and persistence
• Improvement of structure and mouthfeel
• Reduction of the natural astringency of red wines and barrel aged white wines
• Prevention and treatment of reduction
• Production of fruitier and softer wines
  

Technological effects:

• Improvement of protein and tartrate stability
• Improvement of red and rosé wine color stability
• Increased freshness and improved longevity of wine

As a result of the high content of free mannoproteins, Surlì Elevage has an immediate effect and can be successfully used with just a few days of treatment to increase and/or improve the effect of natural ageing through specific interventions in the tank.

Applications:

During the ageing of white, red and rosé wines for:

• Quickly improving sensory quality as a result of ageing on fine lees
• Improving chemical-physical stability
• Increasing the longevity of wine

Dosage:

• White and rosé wines: 5-20 g/hL (0.4-1.7 lb/1000 gal)
• Red wines: 10-30 g/hL (0.8-2.5 lb/1000 gal)

It is recommended to carry out preliminary lab scale trials using increasing rates of Surlì Elevage to determine the addition rate.

INSTRUCTIONS FOR USE

Rehydrate in 10 parts water or wine while stirring to prevent clump formation then add uniformly to wine.
During treatment (24-48 hours), daily pump-overs help mannoprotein release. At the end of treatment, wait 24-48 hours, then rack-off and/or filter.

If the wine must be prepared for bottling, let the lees settle down for 48 hours then filter it. If the wine is sufficiently clear, it can be filtered directly on pre-filter membranes with 1-3-micron porosity withdrawing the wine from the middle level valve.

Attention: the addition of Surlì Elevage can decrease the amount of free sulfur dioxide in the wine. Analysis before and after treatment is recommended