THE FRESHNESS OF THE WINE, from the bunch to the glass
The fashion for fresh wines has ceased to be fashion to become a trend; more and more consumers are looking for elegance, length and freshness above all.
Micro oxygenation: respiration of the wine
In a previous post, we discussed the benefits of the micro oxygenation technique. In this post we’ll discuss the essential principles and its limiting factors.
Reductions during the alcoholic fermentation
Who has not experienced reductions during alcoholic fermentation, with the consequent loss of aromatic quality, and its corresponding economic loss?
Maturation controls Where is the fruit?
The wine consumer has increasingly more knowledge and is more demanding; they are looking for fruity wines. This requires winemakers to have better control of the raw material with which they work.
Oxygenation of musts and enhancement of white wines
Faced with the increase in premature oxidation phenomena in white wines, and the limitations of the two classic ways of treating musts (hyper-oxygenation and hyper-protection), Vivelys has developed an alternative solution that consists of providing the must with an amount of oxygen according to your needs.