Yeast for white, young red, fresh and aromatic wines.

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

Yeast for aromatic and aged white wines. 

Yeast for quality red wines, suitable for aging.

Yeast for red and rosé wines, young or short-aged wines.

Inorganic nutrient.

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

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

Organic nutrient destined to finish those fermentations that are in the intermediate and final stages, where there is a greater risk of slowing down and stopping.

Organic and inorganic nutrient