Oxygen in wines to secure your AFs
By providing a controlled dose of oxygen and paying careful attention to yeast nutrition, it is possible to guarantee their survival until fermentation is complete, resulting in a clean, precise aromatic profile.
Build your wine profiles with oxygen
In the current context of climate change, we are observing a marked trend: wines are becoming increasingly sensitive, with reduced acidity and more rapid evolution. This reality also confronts us with the constant need to adapt to fluctuations in market demand.
Add freshness to your rosés
Based on feedback from our customers and our 25 years of know-how, we're going to present a number of tips based on 2 powerful natural oenological tools: oak and oxygen.
Successfully produce rosé wines
Based on feedback from our customers and our 25 years of know-how, we're going to present a number of tips based on 2 powerful natural oenological tools: oak and oxygen.
Pimp your spirits
High quality oenological wood for distillers and bartenders
Rules and key points for micro-oxygenation control
The main rules for managing micro-oxygenation.
Micro-oxygenation is divided into two phases: a construction phase (before MLF) and a finishing phase (after MLF).
How does micro-oxygenation work?
Operating principles and limiting factors
What are the effects and benefits of micro-oxygenation?
When oxygenation is controlled, it allows the wine's profile to evolve. It has multiple impacts on all components: color, aromatics, structure.
What are the origins of micro-oxygenation?
A major technological innovation, but not a widespread practice in wine production today.
