The product is obtained from the desulphurisation of white or red must and is intended for the production of sparkling or semi-sparkling wines.
Product obtained from the “muté” or preserved must of white or red grapes with appropriate characteristics, subjected to desulphurisation.
For the production of semi-sparkling and sparkling wines, or for other wines authorised for fermentation outside the harvesting period.
The product can be preserved refrigerated at a temperature of ≤5°C for a few days
Forty years of experience in this sector puts Caviro Extra at the forefront of production technology and product knowledge.
RCM is used to enrich or sweeten wines and for refermentation in the preparation of sparkling and semi-sparkling wines.