BÂTONNAGE Savoury

BÂTONNAGE Savoury is a new yeast derivative whose distinctive feature is that it is naturally rich in amino acids that enhance savouriness and minerality—qualities sought after in white and rosé wines, but also in young red wines where a certain liveliness and freshness on the palate is always welcome, whilst maintaining the roundness and fullness that make the wine more pleasant and modern. 

Usually, products of this type must be added from a few weeks to a few days before bottling, as they can affect the filterability of wines to a greater or lesser extent, depending also on the wine’s colloidal characteristics and structure.