My Yeast nasce dalla collaborazione di Parsec e Food MicroTeam e consente di selezionare i ceppi autoctoni aziendali, conservarli e produrre l'inoculo direttamente in cantina con la tecnologia Cellar mate...
Increasingly better South Tyrol reds thanks to Air Mixing® MI That wines of great quality and finesse are produced in South Tyrol is a well-known fact. Andrea Moser, Oenologist from the Cantina...
Maceration of red grapes: soft, efficient and selective AirMixing M.I., the system revolutionising the concept of red grape maceration, has been recognised amongst the most innovative technologies in the Winnovation Award,...
It is no secret that nature is capricious and that each vintage has particular characteristics that render it special and unique. But the 2020 harvest in Argentina, in the words...
Does an ideal parameter exist to determine the dose of oxygen to be administered to each wine with micro-oxygenation? The answer is no, it does not exist simply because the...
Born in 2008 as an experimental winery, Cantina Tuscania srl has grown to become a place where research and production meet each other, a laboratory of ideas for oenologists, agronomists,...
Ever attentive to the most modern vinification and refinement techniques, in 2013 the Barbera dei Sei Castelli cellar adopted a Parsec micro-oxygenation system. Enzo Gerbi, Oenologist and Technical Director of...
For the correct management of the fermentation and the health status of the yeasts, control is the basis of everything and needs to provide a respond to the questions: How...
The design of the new cellar of the "Le Palaie" farm is the realisation of an idea had by Angelo Nino Caponi, for his Montecchio estate in the municipality of...
The diffusers utilised in micro-oxygenation are of a varying nature and quality, differing in form, dimensions and materials. Generally (but not always, as we shall see further on), one deals...