VITICULTURE

Fining powder based on bentonites and protein groups, suggested for fining and stabilization of red wines rich of colloids or tannins. It's also suggested for musts.

Fining powder based on bentonites and protein groups, stabilised with small quantities of carbon. Suggested for white wines rich of colloids, iron or easily oxidable.

Filtration material based on perlite, diatomite and cellulose with short fibers, for coarse filtration on diatomaceous earth filters.

Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.

No sediment. No waiting. No residues.

Active solution of peracetic acid for bottling lines, tools and machinery.

Food color for beverages.

Charcoal for the correction of sensory odors from Botrytis or other contaminating microorganisms. Especially suitable against volatile phenols, geosmin and garlic odours.

Based on concentrated caseinate (casein > 65%), silica and active bentonites, for colour stabilisation of wines.

Powder of particular seeds for cold stabilisation of wines, against the excess of calcium and potassium.

Removes oxidized and oxidizable phenols from white and rosé ciders and wines. Prevents oxidation and refreshes products, making them more fresh and clean. The absence of powder and instant solubility are the main advantages of the product. PVPP in the form of miniTubes - for stabilizing wine and must.

Slight foamy solution of dodecyl-benzylammonium chloride for the treatment of floors, walls, tools etc. Has strong de-odorizing action. Highly specific against mould.

Designed to clean effectively inside surfaces of small metal containers (kegs).

Alkaline detergent solution which releases active chlorine, for machinery, tanks and tools.

Used as an acidity regulator, clarifier or stabilizer to prevent crystals and cloudiness in wines.

Filter for musts, wines, vinegars and drinks in general.

Filter for musts, wines, vinegars and drinks in general.

An yeast made to enhance the aromatic potential of grapes rich in thiols.

Saccharomyces cerevisiae for pure fermentation. Very active, for every kind of wine. Safe fermentation for white, red and rosé wines. Suitable and often used for fruit juices. It is a basic type of yeast with versatile use.

Stabilizing agent to remove pesticide residues from musts and wines. miniTubes™ technology.

Tablets against chalk, flower formation on the surface and acidity of wine.

Tablets against chalk, flower formation on the surface and acidity of wine.

Tablets against chalk, flower formation on the surface and acidity of wine.

Activated purified bentonite filaments with very high absorbing power to give brilliance to wine at low rates.