About us | Mission

Enartis, innovation, know-how and proximity.

  • 300+

    Specialized products

    Specialized products
  • 200+


  • 10,000+

    Wine producers in 50 countries

    Wine producers in 50 countries

  • 10,000+

    Application trials every year

    Application trials every year

  • FSSC 22000 ISO 14001, 9001 and 45001



  • 100%

    Part of local winemaking communities

    Part of local winemaking communities

  • 2M euros

    Invested in innovation every year

    Invested in innovation every year

Our Mission

We provide wineries worldwide with innovation and expertise, through enological products and technical support to improve both winery efficiencies and wine quality.

Today, Enartis is an international network of people that has formed relationships throughout the wine market, which is key to its success and that of its customers. The direct presence in the main winemaking countries over five continents widens the vision of what happens in the market and allows for real-time transfer of information and knowledge to Enartis customers.


Our Mission

Our History

The most exciting challenge for those who work in the enology world is to guarantee quality, excellence and innovation over time.


The Enartis brand was launched in 2003 as part of the Esseco Group and soon became one of the leading international players in the enological products market and technical assistance.

The first two historical sites are in Italy, where the production site is also based, and in Spain with the acquisition of Sepsa S.A., a Spanish company active in the enological market, based in Vilafranca del Penedès, Jerez de la Frontera, Valencia, Alcázar de San Juan and Rioja.


After years of study by the Esseco Group on vegetable proteins as enological clarifying agents for must and wine, the company initiated the approval process by the International Organization of Vine and Wine (OIV) and the European Union. Approval was attained in December and Enartis launched Plantis®, the first range of enological clarifiers based on vegetable proteins.

The Enartis International project kicked off in 2005 with opening branches in all the main high-volume wine production countries in the world.


In 2006, Enartis opened Enartis Chile in Santiago, Enartis Argentina in Mendoza and, thanks to the acquisition of an important local distribution company, Enartis South Africa in Cape Town.

The expansion of the brand continued in 2007 in Portugal with the opening of the Porto office and in China with the inauguration of the representative office in Beijing. In 2008, it was Australia and New Zealand's turn where Enartis Pacific was established.


2009 marked the year of the acquisition of Vinquiry Inc. in California, expanding the brand in North America.


The Stabiwine® project was born in 2012 in collaboration with prestigious European and international institutions, both public and private, universities and significant companies in the wine sector to evaluate the effectiveness and sustainability of the use of biopolymers in wine production.

In Italy, the Esseco Group also acquired Italian Biotechnologies, a center of research and development applied to enology in the biological field, at the service of all the Group's brands.


In August 2014, Enartis launched Stab Micro®, the first and only product in the market based on activated chitosan for the selective control of wine contaminating microorganisms.

During the same year, Enartis opened Enartis Central Europe in Bratislava, headquarters for the distribution and sale of enological products in Austria, Slovakia and Hungary.


2017 was the launch of Zenith®, a revolutionary range of products based on potassium polyaspartate (A-5D K/SD), for tartaric stabilization and color.
The skills developed at a global level, the ability to put them to good use and the relationships developed with prestigious institutions around the world, have enabled Enartis to inaugurate a new era in winemaking.


15 years after the launch of the brand, Enartis renews its identity and sports a brand new logo as part of its ongoing evolution. The steady growth and the ability to adapt in a constantly evolving market has brought new clients, new teammates and pushed Enartis to think about how to represent itself more consistently and with greater impact on the market. Not just a new logo but also a new website, the creation of official corporate social media pages and a new image to celebrate a success made frrom experience, innovation, proximity and relationships.

Internal testimonials

WATER separates the people of the world, WINE brings them together (Anonymous). Nothing could be more true: we speak different languages ​​but the passion for wine unites us.

The differences in habits, traditions and languages ​​do not count if the shared passion is the same. Wine is sharing and respect and, in the whole world, when it comes to wine, relationships take shape and substance.

The beauty of our work? Combine expertise and creativity every day to bring out the winemaking traditions of the future.

Barbara Scotti
Samuele Benelli
Gianni Triulzi


Attention to the environment and social responsibility are values that we transmit every day to our employees, partners and customers.

Confirming our commitment to pursuing energy conservation and protecting the environment, the Italian production center in Trecate has obtained  UNI EN ISO 14001 Certification.
Furthermore, with the Esseco Group we have chosen to apply the Charter of Principles for Environmental Sustainability, promoted by The General Confederation of Italian Industry, to stimulate Italian companies to implement sustainable development models.

Find out more


We believe innovation is a discipline and a strategic choice, not a cliché.

The company invests more than 2 million euros in research and development every year, believing in innovation as an opportunity for growth and means to meet the ever-changing needs of its customers.
Each new product is a goal achieved thanks to the daily commitment of the three Enartis research centers in Italy, Spain and the United States, and to numerous collaborations with prestigious international and national research centers like “Italiana Biotecnologie”, a development and research center applied to the oenology in the biological field that studies, selects and produces for us the best yeast to introduce in the market.

Customers testimonials

Zenith color. The product fits in with our vision of sustainability at Perdeberg. lt allows me quick and cost effective stabilization of my red wines without compromising on quality. lt also gives us quicker route to market.

There have been very few products that I have looked forward to as much as the Zenith line. Cold stability can be very expensive, time intensive and very inexact. Both Zenith Uno and Zenith Color offer cost-effective alternatives to traditional cold stabilization methods.

We have been using Zenith Color for a year now and have done away with the traditional cold stabilization on the red wines. It is cost and time effective.

I believe in the concept of continuos improvement and thanks to Enartis vast range of finishing tannins.
We always manage to improve our wines from great to excellent.

l have been using the Incanto NC range on all red wine fermentation tanks since 2009. Sometimes with oak chips and other times with tannin. Incanto is, for me, a perfect balance between a tannin and an oak powder. I believe it contributes greatly to mouthfeel, colour intensity and stability.

I use EnartisZym Color Plus for better colour extraction during maceration of red wines on the skins. We add it during crushing. I found that wines treated with this product had better colour stability over time during aging. Colour intensity in red wines are also better when using EnartisZym Color Plus vs a control.

AST. Wonderful product with regards to getting some good protection out in the vineyards, the tractor drivers throw it onto the trailers as soon as the machine offloads. Juice keeps its green colour for very long period due to good protection against oxygen. What I have noticed is how well the ascorbic acid first binds the oxygen then after that the sulphur binds. I gather info from my analyses once the juice arrives in the cellar. I use a drum filter(oxidative) to filter my lees and even then the juice is still green with minimal browning.

We trialed Enartisferm Vintage White on our Unwooded Chardonnay and Grenache Blanc during our 2020 harvest. We were delighted by the resulting wines. The yeast lived up to its promise of increased varietal aromas and increased weight on the pallet. Although fermentation takes place at a moderate speed it is well worth the wait!

Pro Uno. This product is a vital component of building a wine and keeping it fresh. By adding Pro Uno, it helps to build the
mouthfeel, keep the color young and vibrant. We have also found that Pro Uno helps to keep the cultivar expression
much longer.

My initial impressions of EnartisZym EZFilter from Enartis are very promising. Cider is notorious for being difficult to filter. I am trying to turn over 8,500 gallons of cider in a 25 day period (fermentation to bottle ready cider) with one assistant and two plate and frame filters. One dose with EnartisZym EZFilter pre-fermentation and we were able to move from 8 microns to .4 microns with great efficiency in a short amount of time.

EnartisZym Arom MP. This is my go to enzyme for my sauvies or any of my thiol driven cultivars. I get very good results with this enzyme, not only aromatically but also with regards to juice recovery. When you give this enzyme its minimum contact time it depectinases all my skins always. I don’t even have to press that long and hard. Wonderful product.

We love to use the Enartis fining tannin range in combination with Surli Velvet to find the perfect harmony in our wines prior to bottling. Their expert advice and attention to customer satisfaction is exemplary. We regard the Enartis South Africa team as part of the family here at Kaapzicht.

We’ve filtered hundreds of thousands of gallons of cider over the years and there is no question that ciders treated with both a pectinase and a glucanase filter more easily than those that are not. If the dosing and timing is right, we’ve literally seen a 40-50-60% increase in filtration speeds. EnartisZym EZFilter alone worked just as well as what we’ve seen from separate pectinase and glucanase enzyme treatments.

I have been using ES181 more than 10 vears. Without fail it has been a reliable companion helping me produce quality white wines my clients have become accustomed to.

We’ve used Enartis nutrients almost exclusively for over a decade–at least 400 ferments. Stuck ferms, restarts, and copper fining are rarities for us. While Nutriferm Energy and Advance are the backbone of our nutrient protocols, we are increasingly impressed by phenolic impact of Nutriferm Arom Plus and the end-of-ferment benefits of No Stop. We rely on the consistency that the Nutriferm line provides for our wines and those of our clients.

EnartisFerm Q Citrus builds whites and roses with incredible citrus and tropical aromatics. We frequently perceive distinct notes of pineapple, orange, and guava. Q Citrus reminds reminds me of landing in Hawaii!

Surlì One was a game changer for my 2015 Merlot. It improved the mouthfeel, filled-up the mid-palate, and increased the overall perception of roundness and length of the wine.

We started using Claril SP while experimenting with hyperoxidation four vintages ago. Since then, Claril SP has become an SOP for all our hyper-oxidized juices. Up front it helps with settling, lees compaction, and of course color, but in the long run we are making consistently cleaner and better tasting wines that require less work in the finishing stages.

The Enartis Ferm D20 has improved the mouthfeel of our wines while delivering a more balanced wine that had increased phenolics.

We have been using Enartis Tan Fermcolor and Tan Rouge as sacrificial tannins pre and post flash détente. We saw an impressive impact on color stability, mid-palate and wine structure, especially on our Bordeaux varietals and Zinfandel.

Albertus Louw
Matthew Iaconis
Jean du Plessis
James Ochse
Alicia Rechner
Louwritz Louw
Philip Viljoen
Craig Christians
Pieter-Niel Rossouw
Justin Paolicelli
Philip Viljoen
Kayleigh Hattingh
Allan Whetstone
Henri Swiegers
Lucas Meeker
Lucas Meeker
Bénédicte Rhyne
Samantha C. Taylor
Daniel Daou
Megan McCollough


Become part of our team!

We believe in the value of people, this is why we offer our employees professional growth accompanied by constant training.
Working with us means entering into a dynamic, international and constantly developing environment.
Competence, professionalism, passion for the world of wine and enology, talent and the desire to get involved are the characteristics we are looking for. If you think you are the right person, join us!

Technical Winemaking Specialist

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