Please note: Next-day & 2-day shipping needs to be ordered by 1pm.
• Yeast cell walls enzymatically activated.
• Contributes to protein, tartrate and polyphenol stabilization.
• Improves aromatic complexity and longevity.
• Enhances natural sensation of volume and roundness, buildsup mid-palate and improves wine length.
• Mimics lees ageing, with the security of microbial stability.
Recommendations: Volume and roundness; improve mouthfeel; lees ageing; white, rosé and red wines.
Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)
“Surlì One was a game changer for my 2015 Merlot. It improved the mouthfeel, filled-up the mid-palate, and increased the overall perception of roundness and length of the wine.”- Bénédicte
Rhyne, Winemaker at Kuhlman Cellars (TX)