The balance and the stability of the all natural components, from which we obtain a good wine, are the result of natural routes; and just when times have to be reduced or when changes have to be excluded, the technology comes to help, with the aim to speed up the own processes and obtain a product devoid of alterations and with optimal organoleptic qualities. The possible intervention regards the stabilisation:

• Polyphenol
• Proteinceous
• Tartaric
• Physico-chemical
• Oxide – reductive
• Microbiological

The methods of intervention are regulated by appropriate protocols, designed to reduce the invasiveness of processing and to optimize the effects.