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.
- Applications: sur lie ageing; improve overall wine quality and stability
- Dosage: 20-40 g/hL
- Packaging: 2.5 kg