• Enhances full-bodied varietal typicity.
• Releases volatile thiols (ß-lyase activity), key components of the aroma of rosé wines found in Merlot, Cabernet Sauvignon and Monastrel, adding notes of blackcurrant.
• Pre-fermentation maceration and highly clarified grape musts.
Preserves varietal characteristics, enhancing fruity aromas. Silky, full-bodied mouthfeel.