Surlì One | Mannoproteins and polysaccharides

Enzymatically treated inactivated yeast.

Contributes to protein, tartrate and polyphenol stabilization.

Improves aromatic complexity and longevity.

Enhances natural sensation of volume and roundness, builds-up mid-palate and improves wine length.

Mimics lees ageing, with the security of microbial stability.

Recommendations: Volume and roundness; improve mouthfeel; lees ageing; white, rosé and red wines.

Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)
Packaging: 2.5 kg

Allergen free
Organic Compliant NOP Reg.

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