Kit with the three ingredients necessary for the production of cava (yeast, nutrient and fining agent).

Small quantities for the production of 300 litres. Instructions for use are enclosed.

Clarifying for sparkling wines.

Microgranulated stabilizer based on KPA (potassium polyaspartate) helps tartaric stability and color, it is intended for red and sparkling wines. 

Granulated bentonite-based fining agent for white, red and sparkling wines. 

Granulated stabilizer with high antioxidant and antimicrobial capacity.

Yeast protein extract-based fining agent for white and rosé must and white wine.

Yeast for still and sparkling white wines, neutral without affecting the organoleptic character. 

Ideal stabilizer to be used directly on grapes. It is an antioxidant, antiseptic and antimicrobial preparation. 

Mineral-based fining agent for white and rosé must and white wine.

Organic nutrient intended to be prepared together with the yeast in the fermentation foot. 

Stabilizer composed of metatartaric acid to prevent the precipitation of tartrates in young wines.

Organic nutrient, it contains a good balance between autolysate and yeast bark.