However, there are general tips that LET is happy to give to his customers to share information obtained through experience and years of hard work. The first tip is to always check the analytical values of the grapes and grape must, knowledge of the base helps, always, but especially at this stage to prevent errors or recover any shortcomings. In case of damages on the berries, depending on the state of health of the grapes, it is recommended to evaluate the use of enzymatic preparations, in some cases the effects could be counterproductive.

We always recommend the use of natural antioxidants and SO2, especially where there are high percentage of damage from pathogens; OenoMag is the ideal product, specifically designed for difficult situations, it is the security to prevent any oxidation and microbiological changes.

It is always recommended to use Selected Strain of Yeasts with the specific aim of optimizing the original must. WinCru WinFerm both ensure the enhancement of the grapes. Each yeast has its own characteristics, from an excellent aromatic extraction to the extreme fermentation capacity, every situation is different and there is a right Yeast to manage and enhance it, discover our line here.

Fundamental to obtain the best results from our yeast strains is the use of activators and nutrients equally performing. Win Energy Starter, Win Nutrient Bio and the all Fosfovit range provide, in combination with our strains, clean and safe Alcoholic fermentation.

WinZym is a range of enzymatic preparations based on our experience, high performance, free of harmful secondary activities, free weights and coformulants aggregates.

WinZym enzymes work even at low temperatures, extremes pH, in every situation there is no compromise, fining (WinZym Clar), red grapes maceration (WinZym Color), and maceration of white grapes (WinZym HX) are our technical pride.

WinTan is the range of more powerful tannins present in the market, very high solubility, high concentrations of tannic acid, low dose, tangible results. Available both as pure essences and as ready for use targeted mix .

Laboratorio Enologico Toscano, thanks to the experience gained in over 50 years of technical activities in winemaking and thanks to innovation and research is able to provide technologically advanced products and technical support of the highest level.

Antimyc it’s not even dangerous for the health and does not affect the performance of fermentation. Be careful also to the analysis, in order to transform the hard work done in the vineyard to the cellar with a good result you need to check values. To get the best possible result we can analyze the maturation curves and perform specific analysis of maturity, resulting in a general framework that allows to optimize the production.

After harvesting the grapes, we should be familiar with the analytical values of the must so that we can create and maintain the optimum conditions for yeast in fermentation, a fermentation under control is the base on which to develop a great wine. The sources of nitrogen, for example, are often underestimated values , but are decisive for the quality of the final product, as other parameters that our technical staff keeps under control and is able to better manage. Laboratorio Enologico Toscano offers analysis packages or complete individual parameter, due to ensure maximum customer satisfaction and, of course, the best possible result in the cellar.

For the hygiene of the cellar, the LET has developed the D & S range Oenotria that covers the needs of the winery such as cleaning the rooms, equipment and Pipelining, the microfiltration plants, glass containers, bottling plants. In general, detergents and sanitizers offered by us, are highly concentrated, with sequestering agents, chelating agents,and more.

That enable high performance at low doses, a highly professional line, which has no equal in the market. For environments and the outside of the equipment, we recommend OenoClor L, being an active chlorine, at the same time we can sanitize and clean, degrease and remove organic residues with success. OenoDet L and OenoDet P, are our alkaline detergents suitable for tank washing, equipment and piping, any object come in contact with the wine; after alkaline washing and water rinse, we suggest to neutralize any residual with OenoFos DR50 which is an inorganic acid detergent. For huosing and membranes cleansing and sanitizing we offer a basic detergent called OenoDet MF.

It is a little aggressive agent and has very high performance, which can be used in both flow and inverse flow, where is able to remove any organic residue, while for sanitization OenoDet Oxi and OenoDet Ox.c with peroxide and peroxide + citric acid allow us to eliminate all forms of microbiological pollution. In case of occlusion of microfiltration membranes, if it were due to organic material, using OenoZym P we are able to regenerate and re-render efficient unusable cartridges. For basic cleaning of glass containers OenoDet V removes any organic residue without leaving streaks of any kind, thanks to its innovative formula.

For bottling plants suggest Oenodet L as basic washing and after a rinse with OenoXil 15, based on peracetic acid and peroxide with high performance, or after the basic washing we can directly use OenoSin 150, composed of an organic acid to strong oxidizing power and therefore able to eliminate all forms of microbiological pollution.

To get this goal it’s advised to make analysis focused on the grapes, checking the general state of health due to do early intervention, effective and non-invasive. LET, after more than 10 years of success and continuous improvement, has developed Antimyc, a natural product able to restore the balance of microflora on vegetation, preventing the proliferation of pathogens causing mold and rot. Antimyc, it is not harmful to the environment neither to human health; Furthermore, not being a pesticide synthesis, has no waiting period and does not affect with the fermentation processes.

Antimyc is a special product with a specific action on the root apparatus and leaf crops. The high content of specific microorganisms is able to balance both the foliar and radical microflora that stimulating the vegetative development, by inhibiting the spread of bacterial and fungal diseases due to natural mechanisms. On the leaves and fruits is a naturally occurring bacterial and fungal microflora, adverse weather conditions or nutritional imbalances can unbalance this microflora and favoring the occurrence of fungal and bacterial diseases, such as the proliferation of Botritys Cinerea.

Following treatment with Antimyc, its micro-organisms colonize the possible sites of infection dramatically reducing the chances of developing certain pathogens such as Botritys Cinerea and sour rot on the vine, also Antimyc has enough action also to important group of peronosporacee and oidium. In a natural way is to prevent stress caused by biotic agents.