Harmony™ MP
Instantly available mannoproteins that can increase wine stability, volume and complexity. In a short amount of time it can make up for a lack sensory complexity in a wine.
From aging to bottling.
Even after alcoholic fermentation, yeast products are among the best allies of the oenologist to accompany the wine towards its ideal evolution.
Instantly available mannoproteins that can increase wine stability, volume and complexity. In a short amount of time it can make up for a lack sensory complexity in a wine.
Mannoproteins for the final touches on white, rosé and red wines as well as Charmat and Champenoise method sparkling wines. At low dosages it preserves the wine aromas and softens herbaceous notes. In the mouth it provides volume, persistence and “sweetness”. It is extremely useful to reduce and eliminate acid and dry sensations.
Yeast derivative and oak tannin for the ageing of all wines. Adds elegance, finesse, complexity and cleanness to the treated products. The vanilla and toasted notes vary in their intensity depending on the dose and the contact time.
Suitable for the ageing of all wines. The combination of the yeast derivative with a strong toasted tannin is suitable when, in addition to complexity and volume in the mouthfeel, you also want to add strong notes of moka, chocolate and liquorice.
Aging “on the lees” that can be done in stainless steel, concrete or wood vessels. Allows for the evolution of wines that are still unbalanced, by bringing roundness and mouthfeel. It improves the aromas by bringing more complex and persistent notes. In red wines it is suitable to correct bitter tannins and for a harmonious taste evolution.
Enriches the structure and complexity of white and rosé wines, with particular attention to their harmony and flavour balance. The phenolic fraction helps create clean and fresh aromas, as well as protect against oxidation phenomena.