Charmat Method
NATJJA fizz 
NATJJA fizz, nutrient for the improvement of the yeast wellbeing and for optimising its aromatic revealing capacity specifically for second fermentation (Charmat Method)
Qi NoOX
Qi NoOX, technological auxiliary consisting of polysaccharides of vegetable origin (by products of chittin) and bentonite that assists the rapid sedimentation of the complex.
BLASTOSEL P346
Saccharomyces cerevisiae r.f. Bayanus strane selected for providing fresh, fruity and sparkling wines
LIEVITO “LA CLAIRE” CGC62
La Claire CGC62, Saccharomyces cerevisiae strain isolated and selected in the Cognac region, France.
LIEVITO “LA CLAIRE” SP665
La Claire SP665, Saccharomyces cerevisiae r.f. Bayanus isolated and selected in the Champagne area, France.
LIEVITO “LA CLAIRE” VDP
La Claire VDP, Saccharomyces cerevisiae r.f. Bayanus isolated and selected in the Champagne region, France.
LIEVITO IOC 18-2007
Saccharomyces cerevisiae for high quality wines, preserving both the grape variety and terroir.
LIEVITO IOC BE FRUITS
Saccharomyces cerevisiae indicated for sulphite level control in rich in fruity esters wines
ECOBIOL PIED DE CUVE
Ecobiol Pied de Cuve is a specially formulated nutrient for pre-multiplication.
ECOBIOL PIED DE CUVE AROM
Ecobiol Pied de Cuve Arom, Inactivated yeast to boost expression of the yeast aromas to used during rehydratetion.
GLUTAROM EXTRA
Glutarom Extra, inactiveted yeast rich in reduced glutathione to anticipate the preservation of wines with low sulphite.
