Product families Traditional method

Organic nutrient for longevity and aromatic freshness in sparkling wines

Yeast for the production of elegant sparkling wines of great aromatic finesse

Clarification of bottled wines using the traditional method

Blend of oak tannins selected for disgorging

Selected yeast, approved by the microbiology laboratory at the “Pôle Technique et Environnement” of the CIVC (Epernay, France)

Simultaneous must sulphiting and addition of tannin

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.