Creating the winemaking of the future. It is time to think how to implement advanced and innovative winemaking processes.
More natural wines, more sustainable wineries and more satisfied customers.
Discover how we are helping our customers with the latest enological innovations.
The safest, most sustainable and intelligent consulting for helping with the manage of oxidizability of white wines.More information
Microbiology at the service of winemaking
We propose controlling the microbiology in the winery, from the control of alcoholic and malolactic fermentations, through the aging process, and ending with microbiology control for bottling.
Microbiology plays a decisive role.
Some microorganisms are part of the improvement process, others are capable of irreversible alterations.More information
Security, efficiency and optimization of the alcoholic fermentation.More information
Aging is one of the most important processes. It is a long stage and one which can affect the organoleptic qualities, changing both the aromatic and tasting profile of the wine.
Aging is not a recipe. We shouldn’t approach this process in the same way every year; the characteristics of the wine itself change every vintage, its structure, tannic style, fruit profile, its T/A balances. If each vintage is different, each aging should also be different.
Dissolved O2 audit to achieve the benefits of oxygen while avoiding its negative effects.More information
We propose measures able to detect and improve environmental contamination problems.More information
Looking for the balance between wine and oak.More information
A strategic approach for the management of wine aging. A study that allows for the accurate, objective and measured determination of the ideal parameters for your wines during the barrel aging process (filling, temperature and humidity, sulfur, turbidity, etc.)More information