Saccharomyces bayanus yeast, which ensures consistent and steady fermentation, preserving the varietal characteristics and minimising the production of undesirable volatile compounds.

Malolat R safely promotes FML, resulting in structured, stable, and harmonious red wines with greater softness and roundness.

Liquid fermentation activator based on yeast autolysate and DAP. Nutri Mix-L ensures safe, rapid and aromatic fermentations.

High toasted oak chips + derived from American oak (Quercus R species), used in winemaking processes to bring specific organoleptic characteristics.

Chips made from the medium toast of French oak (Quercus).

Natural solution designed to improve the quality and stability of wines, offering superior antioxidant protection compared to the exclusive use of sulfur dioxide.

Product based on selected inactivated oenological yeast, known for its valuable organoleptic properties that it brings to wine.

Yeast protein extract with a molecular mass and specific electrical charge that enables excellent flocculation with colloidal wine materials, making it ideal for product clarification and stabilisation.

Liquid gelatin with 40% concentration.

Active vegetable carbon in liquid form, which makes it easy to use, known for its decolourising power in musts and oxidised white wines.

Antioxidant specifically formulated to prevent the decay of aromatic molecules in musts and wines.

Clarifying agent composed of PVPP, plant protein and bentonite, which provides superior clarifying power due to the synergistic integration of its components.