Sparkling

The production of quality sparkling wines is the result of a series of steps which must be optimized to reach the desired final product. The sparkling wine market is currently evolving and, as for still wines, new trends are appearing leading to different types of wines, with more character and sometimes different aromas.

 

To optimize each stage of production, and in order to provide winemakers with new tools, LAFFORT has gathered, under the LAFFORT SPARK range, the products best suited not only to produce traditional sparkling wines, but also the products enabling the production of wines suitable for the modern consumer.

Juice Preparation and Clarification 

Product

Properties

Application

Preparation intended for curative oxidation treatment of musts and wines. Non-allergenic

Oxidation Treatment

Granulated activated carbon for the treatment of oxidised white wines

Oxidation Correction

Pectolytic enzyme preparation purified in CE for optimising pressing and extraction of aroma precursors during the production of white and rosé wines.

Pressing

Highly concentrated preparation of pectolytic enzymes, purified in CE, for rapid clarification of white and

rosé must as well as red press wines.

Clarification

Base Wine Fermentation

Product

Properties

Application

Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas).

Primary Fermentation

Yeast for modern aromatic white and rosé wines with high production of fermentation aromas (esters)

Primary Fermentation

Yeast for white wines with high aromatic elegance, expressing terpene-type aromas.

Primary Fermentation

Yeast known for expressing thiol-type varietal aromas (Sauvignon blanc).

Primary Fermentation

Strain selected in Champagne. Its adaptation protocol makes it suitable for initiating or restarting malolactic fermentation, even in the most difficult wines

Malolactic Fermentation

Cellulose gum solution intended for wine stabilisation in relation to tartrate salt precipitations.

Tartrate Stabilisation

Yeast for primary fermentation, prise de mousse and restarting stuck fermentations.

Yeast preparation to use for rehydration in the harsh conditions of secondary fermentations of sparkling wines and fermentation restart.

Nutrient

Primary Fermentation

Secondary Fermentation

Product

Properties

Application

Nutrient

Yeast preparation to use for rehydration in the harsh conditions of secondary fermentations of sparkling wines and fermentation restart.

Secondary Fermentation

Secondary Fermentation

Yeast for primary fermentation, prise de mousse and restarting stuck fermentations.

Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas).

Secondary Fermentation

Yeast for modern aromatic white and rosé wines with high production of fermentation aromas (esters)

Nutrient providing growth factors (ammonium phosphate and thiamine hydrochlorate)

Secondary Fermentation

Tirage Mixture

Product

Properties

Application

Specific preparation of inactivated yeast with high

protective power, for aroma preservation in white and

rosé wines.

Optimizing Lees Ageing

Optimizing Lees Ageing

preparation of yeast cell walls with a high sapid peptide content, provides an increase of sweetness sensations

with a concurrent decrease in tannin aggressiveness 

Tirage Tannin

Preparation based on proanthocyanidic tannins and oak
ellagic tannins to add to finished wines.

Gallic and chestnut tannins put to solution for the

production of sparkling wines.

Tirage Tannin

Tirage Adjuvant

Bentonite and alginate-based tirage adjuvant used to facilitate remuage operations in the process of sparkling wine production made by “méthode traditionnelle”.

Expedition Mixture

Application

Properties

Product

A filtered, purified solution of "100% Verek " gum arabic, with a high stabilization index (>8).

Colour Stability

Organoleptic Protection

A specific preparation of yeast cell wall extract,

rich in sapid peptide and in polysaccharides.

Laffort SPARK® revisits the disgorging tool for sparkling wine producers. 
Its ergonomic shape allows an optimal grip for manual frozenor flying (à la volée) disgorgement. Hand disgorging is also very useful for gushing wine as it allows manual control throughout the opening process by using the thumb to manage the speed of degassing, thereby limiting wine loss.
This tool is also essential to efficiently disgorge trial wines or to follow the evolution of wine produced by traditional method during aging on yeast lees.The disgorging key is solid, made entirely of stainless steel and has a non-treated wooden handle for perfect grip.

Ontario Location

Monday - Friday: 9:00 to 5:00

Saturday: 9:00 to 12:00Sunday: closed

CLOSED SATURDAYS MAY 16 - SEPT 5 inclusive

British Columbia Location

Monday - Friday: 8:00 to 5:00

Saturday & Sunday: closed

Québec Location

Monday - Friday: 9:00 to 5:00

Saturday & Sunday: closed​ 

 

ON & BC stores closed for Civic or BC Civic holiday August  3 

QC is OPEN

September 7 -  All stores closed

for Labour Day

October 12 - All stores closed for Thanksgiving

 

Ontario Location

shopvinestovintages@gmail.com

991 Twenty Rd,
Jordan, ON, L0R 1S0

British Columbia Location

shop@vinestovintages.ca

445 Warren Ave E

Penticton, BC, V2A 3M3

Québec Location

ventes@vinestovintages.ca

850 rue Jean-Neveu,

Longueuil, QC, J4G 2M1

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