Maturation on lees | Enartis

Surlì Natural

Selected inactivated yeast to be used as a substitute for natural fine lees. In just 6 weeks of treatment, Surlì Natural releases high amounts of polysaccharides that, in addition to improving the colloid stability, increase wine aromatic persistence, softness and sensation of volume.

    Newsletter

    Technical articles and tips, videos, events, news from the market and from the Enartis Team. Stay in touch and get the Enartis newsletter. Each month. Always quality content. Always free.

      Feedback

      To what extent were you able to find what you needed? Not at all12345Everything I need
      How easy was it to find what you needed? Easy12345Difficult