Increase the Brix degree, polyphenol content, and color intensity in red wines with the Cet 46 Green and Cifo KS 64 formulations used during the grape ripening phase.
During the ripening phase, complex physiological adaptations take place by the plant which exposes itself through a transformation in the shape and composition of the berry, with important changes in the color and composition of the aromatic substances present in the skin and pulp of the berries.
Years of protocols developed in the most important Italian oenological realities have shown that this phase is strictly influenced by specific environmental conditions (soil and climate), so it is essential to take care of every aspect that may influence the final result.
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To obtain the best quality, in the cellar as well as in the bottle, it is, therefore, necessary to operate at different levels, starting from the field through control of the nutritional aspects that involve the soil-plant system, ending in the cellar, in the vinification phase, adopting the right precautions which allow to obtain the desired sensory characteristics and to avoid abundant sulfite or other external additions.
Ensure an adequate nutritional intake to your plants.
It is essential at this stage to ensure the plant has an adequate nutritional intake, preventing any stress or deficiencies that may affect the final quality of the grapes and musts.
Through the application of the Cifo agronomic protocol, you can benefit from the synergistic action of two specialties that can be used by the foliar application: Cet 46 Green and Cifo KS 64.
The 2 formulations, acting in synergy, have the great advantage of completing the nutrition of the vineyard through an innovative action mechanism that allows you to act simultaneously on multiple agronomic targets.
In particular, they act on:
- Uniformity of ripening within the bunches;
- An improvement in the physiological maturation of the berry and grape seeds;
- Better composition of the phenolic profile of musts, with positive reflections on the hue and color indices.
The products of our protocol
Cet 46 Green, is an organic specialty containing amino acids and micronutrients specifically formulated to standardize and improve the ripening processes of fruit and vegetables.
Applied during the final stages, it improves the physiological processes involved in the biosynthesis of ethylene and the pigments responsible for the coloring of the fruits.
The micronutrients present in the formulation also act as catalysts for the metabolism of sugars and fatty acids.
Cifo KS 64 is a formula specially created to provide cultivations with POTASSIUM and SULPHUR, in a totally assimilable shape.
The innovative formula, thanks to the physiologically acid reaction and the presence of specific carriers with a complexing-protective action is characterized by an extraordinary absorption and translocation capability both on a leaf and root level.
Cifo KS 64 is rich in L-Proline, a natural amino acid that can promote fruit and vegetable coloring during the cycle’s final stages.
Applying Cifo KS 64 leads to improving the quality of the final production: sugar content, color, pulp consistency, smells, and aromatic substances.