Antioxidant complex which drastically reduces oxygen levels when it is added on grapes or musts just produced. Wines obtained from the fermentation of musts treated with + Aroma are more fruity, with a higher aromatic finesse, with a more evident presence of varietal aroma markers, less reduced and less oxidized.

Formula with a balanced composition that, when added to musts, provides an adequate availability of nutrients and growth factors, necessary for the activity of yeasts and to avoid the risk of stuck fermentation or production of hydrogen sulfite.

Gum arabic with a high stabilizing power towards potassium bitartrate as it is able to lower the conductivity of wines, making them stable over time.

Microfiltered and purified solution of Seyal gum arabic and pure mannoproteins. Complex Gum 3.0 binds strongly to the aromatic substances in wine and enhances the fruity and varietal notes. It provides volume in the mouth and ensures aromatic persistence by having positive effects on the organoleptic quality of white, rosé, and sparkling wines.

Seyal Arabica Gum obtained from Organic farming and complying with Regulation (EC) No. 889/2008 and Council Regulation (EC) No. 834/2007 on organic production. Complex Gum Bio is the first gum arabic specifically designed for tartaric stability, with a reactivity toward instability not found in other gum arabic gums in the range. It does not have the risks of using carboxymethyl cellulose and can be used without dosage limitations.

Nutrient complex composed of an organic matrix rich in amino acids and vitamins. It represents a reserve of alpha-aminic nitrogen that is slowly and regularly assimilated by the yeast during the four phases of alcoholic fermentation.

High purity crystalline salt totally soluble in water. DAP provides yeasts with phosphorus and nitrogen in ammoniacal form, readily assimilable. The supply of phosphorus and nitrogen stimulates the formation of enzymes and amino acids necessary for a regular fermentation process.

Stabilized solution of dibasic ammonium phosphate. DAP L provides yeasts with phosphorus and nitrogen in ammoniacal form, readily assimilable. The supply of phosphorus and nitrogen stimulates the formation of enzymes and amino acids necessary for a regular fermentation process.

A formulation with a balanced composition, whose addition to musts provides an adequate availability of nutrients and growth factors, avoiding the risk of fermentation stops or production of hydrogen sulfide.

Organic activator based on granulated glutathione-rich yeast hulls with sprayed DAP. E-Wine provides with organic and inorganic nutrients without the use of external binding agents.

Formulation composed of high purity granular gall tannin and ascorbic acid. The quality of the constituents guarantees a rapid and complete solubility, as well as a total absence of color influences after addition.

Organic compound that occurs as a white solid. L-Ascorbic Acid is a very important auxiliary for the chemical-physical stabilization of wine. Thanks to its antioxidant action, it prevents oxidative phenomena, keeping the color stable and preserving the organoleptic characteristics of wine.

Aqueous solution of potassium metabisulphite, pale straw yellow in color and with a characteristic odor of sulfur dioxide. It is an indispensable additive in the oenological sector as it performs various functions: ability to coagulate during the clarification phase; ability to solubilize polyphenols; antiseptic capacity against undesired microflora; acidifying function; antioxidant and antioxidant capacity.

Organic fermentation activator. Mannofresh is a specific agent for vinifications in reduction to obtain fresh and harmonious wines, both white and rosé. Excellent for all aromatic cultivars.

This product is particularly indicated against oxidations and alterations of wines. It assures a better stability of color, aroma and taste of wine, with the exaltation of its organoleptic characteristics, such as freshness of taste and fruitiness.