Process consulting
Creating the winemaking of the future. It is time to think how to implement advanced and innovative winemaking processes.
Desfangado de vino tinto
¿Puede ser interesante el desfangado en la vinificación de tintos?
El proceso de desfangado de mostos blancos y rosados elimina las borras más gruesas junto a otros compuestos indeseados que pueden tener un impacto en la expresión aromática y evolución del vino, ¿por qué no utilizar esta práctica en el tinto también?
Extraction
More natural wines, more sustainable wineries and more satisfied customers.
Discover how we are helping our customers with the latest enological innovations.
Controlled extraction of white musts consulting
The safest, most sustainable and intelligent consulting for helping with the manage of oxidizability of white wines.
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Controlled extraction of red musts consulting
The colour, the structure, the harmony. A crucial process that will determine the identity of your wine.
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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.
Brett audit
Some microorganisms are part of the improvement process, others are capable of irreversible alterations.
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Active yeast multiplication consulting
Security, efficiency and optimization of the alcoholic fermentation.
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Millesime consulting
Express the singularity of your vineyards by positioning your premium wines in the segment of "terroir wines".
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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.
O2 audit
Dissolved O2 audit to achieve the benefits of oxygen while avoiding its negative effects.
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Environmental contaminants consulting
We propose measures able to detect and improve environmental contamination problems.
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Barrel sensory scan - Aromatic profile
Looking for the balance between wine and oak.
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Barrel sensory scan - Process
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.)
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Micro-oxygenation consulting
Your wine needs to breathe. We share the know-how regarding micro and macro O2 additions during the vinification and aging phases, adapted to each wine style. Put yourself in expert hands.
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