Vin-Q Certification
For a wine made under measured control: tanks with sensors, target ranges agreed in advance and a signed decision at each step. Every protocol the wine passes has its own label.
How a certified wine is made
Each reading is compared with the wine's target, the winemaker signs the next step, and the cellar carries it out. The certificate comes from that record.
Target range
Agreed for the wine before harvest
Measure
Sensors and lab
- Soil water
- Tank temperature
- Density
- pH · acidity · nitrogen
- VA · SO₂ · oxygen
Reading
Compare
Vin-Q
- Against the target
- Trend
- Early warnings
Trend
Decide
Winemaker
- Continue
- Adjust
- Wait
- Change plan
- Signed
Decision
Act
Cellar
- Temperature
- Oxygen
- Nutrients
- Racking
- Bottling
Result· back to Measure
Every step
Wine record
What was measured, what was decided and why
At release
Certification
Signed off; the wine receives its seal and QR code
What the cellar needs
Cellar
Every certified wine
- Temperature-controlled tanks
- Temperature logged continuously
- Daily density
- pH · acidity · nitrogen · VA · SO₂ · oxygen
- Pressure calculation for sparkling
Vineyard
For the vineyard labels
- Soil water and temperature probes
- Weather, measured and forecast
- Mildew risk models
- Ripeness sampling by zone
Vin-Q
Every certified wine
- Target ranges for each step
- Each reading checked on arrival
- Next step and when to measure
- Signed decisions
How it differs from other certifications
They work together: an organic or D.O. certificate is added to the wine record and keeps its own place on the label.
- Basis
- Rule-based · Published rule set
- Vin-Q · Target ranges for this wine, step by step
- Checking
- Rule-based · Declarations and periodic audit
- Vin-Q · Sensor and lab readings throughout production
- Role in the cellar
- Rule-based · Confirms the rules were followed
- Vin-Q · Guides each next decision
- What is certified
- Rule-based · Producer, farm or area
- Vin-Q · One bottling
- Evidence
- Rule-based · Audit report and declarations
- Vin-Q · Dated readings and signed decisions
- On the bottle
- Rule-based · Scheme logo
- Vin-Q · Seal of passed protocols and a QR code
The seven protocol labels
A wine carries a label when its own record meets that protocol. Select a label to see what it means.
In the vineyard
Precision Viticulture Protocol
Vineyard work and the harvest date were decided from measured soil water, weather, disease risk and ripeness.
What is measured
- Soil water and temperature probes
- Weather, measured and forecast
- Mildew risk models
- Sugar, pH and acidity by zone
How it is checked. When a disease alert or a ripeness reading reaches its limit, the grower acts and records what was done. Each zone is sampled until it is ready to pick.
“Parcel-zone decisions guided by recorded water, weather, disease-risk and maturity data.”
Its place on the bottle seal
In the vineyard
Regenerative Vineyard Protocol
Soil, cover crops, inputs and habitat were managed from a soil diagnosis, and the results were measured.
What is measured
- Starting point of the parcel
- Fixed soil and vine sampling points
- Ground cover, soil carbon and water infiltration, yearly
- Every input, by product and dose
How it is checked. Each practice has a stated purpose for the soil or the vine. Its result is measured the next year, and the plan is adjusted.
“Diagnosed soil, cover, input and habitat operations recorded with their observed response.”
Its place on the bottle seal
Fermentation route
Ancestral Protocol
One fermentation, started in the tank and finished in the bottle, bottled at a measured density.
What is measured
- Tank temperature, logged continuously
- Density, checked often near bottling
- Pressure calculated for the bottle
- Pressure and tasting before disgorging
How it is checked. As the density approaches the bottling point it is checked more often. The wine is bottled when the density matches the pressure it should reach.
“One primary fermentation completed in bottle.”
Its place on the bottle seal
Fermentation route
Native Fermentation Protocol
Fermented with the grapes’ own yeasts, followed from the grapes to the end of fermentation.
What is measured
- Health of the grape skins
- Tank temperature and density
- Volatile acidity
- Microbiology when needed
How it is checked. If fermentation slows or volatile acidity rises, the winemaker adjusts temperature, oxygen or nutrients and records why.
“Indigenous fermentation recorded from fruit lot to completion.”
Its place on the bottle seal
Fermentation route
Traditional-Method Sparkling Protocol
A base wine fermented dry, then a second fermentation in the bottle, with dated lees ageing and disgorging.
What is measured
- Alcohol, pH, acidity and sugar of the base wine
- Tirage sugar and pressure calculation
- Bottle fermentation and lees dates
- Final pressure, sugar level and stability
How it is checked. Tirage goes ahead once the pressure calculation passes. Lees time, disgorging and dosage are each decided from the bottle records.
“Second fermentation in bottle, dated lees maturation and release.”
Its place on the bottle seal
Across the route
No-Correction Protocol
The wine keeps the composition of its grapes and fermentation. Limits were agreed in advance and every addition is listed.
What is measured
- pH, acidity, volatile acidity and SO₂ over time
- Every addition and processing aid
- Limits agreed before fermentation
- Signed record of any change
How it is checked. If an analysis goes off course, the wine waits, changes route or is treated within the agreed limits, and the reason is recorded.
“Intervention limits and complete additions record published for this lot.”
Its place on the bottle seal
Maturation and release
Maturation and Release Protocol
Aged until it met release criteria set in advance, and signed off by a technical reviewer.
What is measured
- Vessel, topping and oxygen log
- Volatile acidity, pH, sugar and SO₂
- Stability tests and final analysis
- Tasting and fault check
How it is checked. Each check is compared with the release criteria. The wine keeps ageing until it meets them.
“Dated maturation, stability and release gates.”
Its place on the bottle seal
The back label
MADE ACCORDING TO THE VIN-Q METHOD
VQM 1.0
- NFNative fermentation
- NCNo correction
- MRMaturation and release
Vintage Record
VNQ-[VINTAGE]-[WINE]-[LOT]
- 1
Method statement
Made under the Vin-Q Method, with its version.
- 2
Seal and codes
Gold segments are the protocols this wine passed.
- 3
Record number
Identifies this bottling and its record.
- 4
QR code
Opens the record: grapes, cellar work and analyses.
Released wines
What the mark guarantees
One bottling
Each bottling is certified on its own.
Every check passed
Key values within range, or the change of plan recorded.
A signed release
A named reviewer signs before the wine is released.
Every addition listed
Or a record that nothing was added.
Each protocol checked
Every gold segment on the seal has its own evidence.
Visible corrections
A corrected record is republished with its history.
How to check a wine
1Scan the QR code
The record of this bottling, with the number printed on the bottle.
2See how each value was obtained
Measured, calculated, target or declared, marked beside it.
3Check additions and changes
The list of additions and any change of plan.
4Match the seal
Every gold segment backed by the record.
5Check other marks
Organic, D.O. or Corpinnat, each with its own certificate.
Questions about a record: info@vin-q.com
Legal form and scope
A licensed trademark
The seal is licensed for each certified wine; every claim rests on its published record.
It covers how the wine was made
Taste is for you to judge.
Other marks stay separate
D.O., Cava, Corpinnat and organic keep their own certificate and place on the label.
All checks come first
A wine is certified once every check on its way has passed.