Our service was created with the aim of identifying and proposing solutions to resolve some undesirable evolutions that occur in the winemaking process or to improve/enhance some specific characteristics, from the elimination of dry, green or bitter tannins, intervening on tannic progression and persistence, focusing on olfactory cleanliness thus eliminating alterations of a microbiological nature and beyond.

Ours is intended to be a different approach in solving a problem or hitting a set enological goal, resulting in a free service with testing done directly in the wine in question.

It will be sufficient to have a 5-liter bag in box with the wine to be treated delivered to our winery, a discussion with the winery technician will clarify what the objective is, and in a very short time 6 bottles will be sent back with the various agreed additions so that the technician can directly evaluate the results.