Famille Traditional method

Clarification of bottled wines using the traditional method

Excess calcium management in wine

Lactic acid bacteria for high acidity white wines. Preparation controlled by the microbiology laboratory of the “Pôle Technique et Environnement du CIVC”.

Natural selected yeast. Elaboration of effervescent wines, alcoholic fermentation restart and fermentative security and organoleptic quality of wines.

Natural selected yeast, approved by the microbiology laboratory at the Pôle Technique et Environnement of CIVC.

Bentonite specifically developed for sparkling wines

Specific formulation for preventive and curative treatment of white and rosé musts and wines with regard to oxidation.

Non-allergenic fining additive specially formulated for sparkling wines. Maturation of organoleptic characteristics Improvement of clarity and filterability

Non-allergenic fining additive specially formulated for sparkling wines. Maturation of organoleptic characteristics Improvement of clarity and filterability

For the production of organic sparkling wines