Description
The facility offers, on behalf of third parties or as a scientific collaboration with industrial and research partners, the study of technologically inducible variability during the different stages of vinification in relation to molecules or phenomena with the capacity to impact wine from a qualitative sensory point of view. Musts and wines are obtained according to procedures adapted to be functional to the objectives of the various oenological and viticultural-agronomic experiments, as well as oeno-chemical and sensory evaluations. Depending on the type of activity and the objectives, the knowledge acquired is transferred to the production fabric through the dissemination of the results with technical and scientific articles and through the company's own oenological assessment activities.
What could be offered through this facility?
- Testing of oenological solutions and products
- Must and vines analyses
