"Winemaking equipment" and supplies for cellar masters to treat wine at all stages of its production. For the processes: clarification, stabilization, fermentation, sulphuration, training, filtration and disinfection. Our product range: yeasts, nutrition, enzymes, bacteria, sulphur, tannins (tannins), bentonites, proteins, gelatine, wine and fruit juices. All products from renowned Italian oenologists.
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.
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.
Charcoal for the correction of sensory odors from Botrytis or other contaminating microorganisms. Especially suitable against volatile phenols, geosmin and garlic odours.
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.
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.
