Process consulting
Creating the winemaking of the future. It is time to think how to implement advanced and innovative winemaking processes.

Extraction
More natural wines, more sustainable wineries and more satisfied customers.
Discover how we are helping our customers with the latest enological innovations.

Microbiology
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.

Aging
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.