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CLAROUGE
Complex clarifier based on egg albumin, ideal for the clarification of red wines
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Clarouge is a complex clarifier based mainly on egg albumin, that has been especially formulated for the clarification of red wines. It simultaneously highlights the organoleptic characteristics of wines and renders them particularly soft to the palate. The treatment with Clarouge is particularly indicated for the early sale of nouveax or young wines, for wines that have undergone an excessive maceration, for cultivars that are naturally rich in tannic polyphenols, or when the maturation period of a wine originally destined for longer aging must be brought forward.
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Documentation
product
CLAROUGE
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