Maturation

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  1. Surli Elevage

    Surlì Elevage is made from cell wall polysaccharides with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully added with only 24-48 hours contact time. Wines treated with Surlì Elevage are softer on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.
    Application: Pre-bottling sur lies ageing.
    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

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    35-435-0001
    1 Kg
    $170.00
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  2. Surli Round

    A polysaccharide complex made from yeast cell walls and condensed and ellagic tannins, specific for red and rosé wines. It assures better color stability and enhances wine structure, balance and aromatic complexity.
    Application: Lees ageing of red and rosé wines.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

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    35-430-0002
    2.5 Kg
    $105.00
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  3. Surli One

    A polysaccharide complex made from yeast cell walls that have been enzymatically activated. When used in red, white and rosé wines, it contributes to protein, tartrate and polyphenol stabilization. It enhances the natural sensation of volume and contributes to better aromatic complexity and longevity in all wines. 
    Application: Sur lies ageing.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

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    35-425-0002
    2.5 Kg
    $187.50
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  4. Surli Vitis

    Completely soluble, Surlì Vitis provides plant polysaccharides and white grape skin tannin. When used at the recommended dosage, it is filterable and can be added to wine just before microfiltration for improving its organoleptic quality and stability. In particular, Surlì Vitis is very effective for enhancing softness, volume, structure and perceived sweetness along with the reduction of bitter sensations and acidity. Moreover, it increases the antioxidant properties of wine.

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    35-445-0001
    1 Kg
    $290.00
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  5. Surli KPA

    Surlì KPA is an inactivated yeast adjuvant rich in mannoproteins and potassium polyaspartate (KPA), developed to preserve acidity and organoleptic quality of wine. KPA prevents the precipitation of tartaric acid in the potassium salt form, and thus helps to maintain natural acidity and improve the sensations of freshness and minerality. Inactivated yeast releases the mannoproteins contained in cell walls in a short time.

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    35-470-0002
    2.5 Kg
    $112.50
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