A top-grade clarifier fostering rapid sedimentation, refining wines by eliminating harsh/bitter end notes while preserving aromatic quality.
A unique and innovative technological ancillary made up of polysaccharides of non-animal origin that is allergen- and synthetic product-free.
An allergen-free plant-based protein designed to combat oxidation of juice and wines while contributing to their clarification.
An active vegetal charcoal, used for deodorising juice and wines, especially against certain tastes: mould, and vegetal (IPMP).
Eliminates certain phenol substances responsible for browning or organoleptic deviations in certain wines.
A mixture of lyophilised, pre-hydrolysed fish-based fining powder to ensure faster dispersion compared to other fish-based finings.
Hydrolysed porcine gelatine intended for fining red wines, and is characterised by a high quality of surface changes.
Significantly reduces oxidation phenomena. Its formulation results from a synergistic effect between bentonites, PVPP and plant proteins.