Enartis, innovation, know-how and proximity.

  • 300+

    Specialized products

    Specialized products
  • 200+

    Employees

    Employees
  • 10.000+

    Wine producers in 50 countries


    Wine producers in 50 countries

  • 10.000+

    Application trials every year


    Application trials every year

  • FSSC 22000 ISO 14001, 9001 and OHSAS 18001

    Certified


    Certified

  • 100%

    Part of the local winemaking communities


    Part of the local winemaking communities

  • 2M euros

    Invested in innovation every year

    Invested in innovation every year

Our Mission

We provide wineries worldwide with innovation and expertise, through oenological products and technical support to improve both winery efficiencies and wine quality.

Today, Enartis is an international network of people that has made the relationship with the protagonists of the wine market the key to its success and that of its customers. The direct presence in the main wine countries of the five continents widens the vision of what happens in the market and allows real-time transfer of information and knowledge available to Enartis customers.

 

Our Mission

Our History

The most exciting challenge for those who work in the oenology world is to guarantee over time, quality, excellence and innovation.

‘03

The Enartis brand was launched in 2003 as part of the Esseco Group and soon became one of the main players in the oenological products market and technical assistance.

The first two historical sites are in Italy where the production site is also based and in Spain with the acquisition of Sepsa S.A., a Spanish company active in the oenological market, based in Vilafranca del Penedès, Jerez de la Frontera, Valencia, Alcázar de San Juan and Rioja.

‘05

After years of study by the Esseco Group on vegetable proteins as oenological clarifying agents for musts and wines, the company initiated the approval process by the International Organization of Vine and Wine (OIV) and the European Union. The approval was attained in December and Enartis launched PLantis®, the first range of oenological clarifiers based on vegetable proteins.

The Enartis International project kicked off in 2005 with the opening of branches in all the main countries of the world with high-volume wine production.

‘06-08

During 2006, Enartis opened Enartis Chile in Santiago, Enartis Argentina based in Mendoza and, thanks to the acquisition of an important local distribution company, Enartis South Africa in Cape Town.

The expansion of the brand continued in 2007 in Portugal with the opening of the new Porto office, and in China with the inauguration of the representative office in Beijing. In 2008, it was the turn of Australia and New Zealand, where Enartis Pacific was established.

‘09

2009 marked the year of the acquisition of Vinquiry Inc. which is the analysis laboratory and application consultancy in California (USA) and the expansion of the brand in North America, which now has four locations from Napa Valley to Paso Robles.

‘12

The Stabiwine® project was born in 2012 in collaboration with prestigious European and international institutions, public and private, universities and companies of major importance in the wine sector, to evaluate the effectiveness and sustainability of the use of biopolymers in wine production.


In Italy, the Esseco Group also acquired Italian Biotechnologies, a center of research and development applied to oenology in the biological field, at the service of all the Group's brands.

‘14

In August 2014, Enartis launched Stab Micro®, the first and only product in the market based on activated chitosan, for the selective control of wine contaminating microorganisms.

During the same year Enartis opened in Bratislava Enartis Central Europe, headquarters for the distribution and sale of oenological products in Austria, Slovakia and Hungary.

‘17

Was the year of the launch of Zenith®, a range of revolutionary products based on potassium polyaspartate (A-5D K/SD), for tartaric stabilization and color.
The skills developed at a global level, the ability to put them to good use and the relationships developed with prestigious institutions around the world have enabled Enartis to inaugurate a new era in wine making.

‘19

15 years after the launch of the brand, Enartis renews its identity and sports a brand new logo as part of its ongoing evolution. The steady growth and the ability to adapt in a constantly evolving market has brought new clients, new teammates, and pushed Enartis to think about how to represent itself more consistently and with greater impact on the market. Not just a new logo but also a new website, the opening of the official corporate social media pages and a new image to celebrate a success made of experience, innovation, proximity and relationship.

Internal testimonials

WATER separates the people of the world, WINE brings them together (Anonimous). Nothing could be more true: we speak different languages ​​but the passion for wine unites us.

People do not buy goods and services. They buy relationships, stories and magic. Seth Godin

The thing I love most about Enartis is that we always try to develop products that are worth producing, with a story that is worth telling, and an impact worth talking about. Being motivated, innovative and authentic makes us extraordinary, purple cows among many brown cows.

The differences in habits, traditions and languages ​​do not count if the shared passion is the same. Wine is sharing and respect and, in the whole world, when it comes to wine, relationships take shape and substance.

The beauty of our work? Combine expertise and creativity every day to bring out the winemaking tradition of the future.

Barbara Scotti
Maria Elena Luccerini
Samuele Benelli
Gianni Triulzi

Sustainability

Attention to the environment and social responsibility, values that we transmit every day to our employees, partners and customers.

Confirming our commitment to pursuing energy conservation and protecting the environment, the Italian production center in Trecate has obtained the UNI EN ISO 14001 Certification.
Furthermore, with the Esseco Group we have chosen to apply the Charter of Principles for Environmental Sustainability, promoted by The General Confederation of Italian Industry, to stimulate Italian companies to implement sustainable development models.

Find out more

R&D

We believe innovation is a discipline and a strategic choice, not a cliché.

The company invests more than 2 million euros in research and development every year, believing in innovation as an opportunity for growth and means to meet the ever-changing needs of its customers.
Each new product is a goal achieved thanks to the daily commitment of the three Enartis research centers in Italy, Spain and the United States, and to numerous collaborations with prestigious international and national research centers like Italian Biotechnologies, a development and research center applied to the oenology in the biological field that studies, selects and produces for us the best yeast to introduce in the market.

Customers testimonials

During the 2020 harvest Van Loveren used “Nutriferm Vit” as a fermentation aid on there wines and believes the product ensures enough nutrients for the yeast to complete and allow for a stable alcoholic fermentation.

Nutriferm Bianco. A well balanced fermentation nutrient consisting of yeast nutrient, polysaccharides and important tannins that makes it very easy to add during fermentation by adding only one product.
The components are very well thought out to contribute to quality. lt helps to create mouthfeel, fresh aromas and good structure. lt also helps with the ageing potential of the wine.

Zenith color. The product fits in with our vision of sustainability at Perdeberg. lt allows me quick and cost effective stabilization of my red wines without compromising on quality. lt also gives us quicker route to market.

Since 2012, I have used Cellogum LV20 as one of my preferred tartrate stabilising additives on all my white and rose wines. Using Cellogum LV20 in the cellar makes my life easy, just add the required dosage to the tank and agitate. lt is a very cost-effective product saving me time and money, with the benefit of no blocking of filters during final filtration (0.45um) at bottling. What I love about Cellogum LV20 is that I can use it on very young wines, early in the vintage for early market release, due to its higher value of tartrate loading. Where I usual y had to tartrate stabilise wine with costly physical stabilisation treatments such as cold stabilisation and/or electrodialysis I can now Use Cellogum LV20. lt is a great product to use and I will recommend it to any winemaker bottling white and/or rose wines.

I believe in the concept of continuos improvement and thanks to Enartis vast range of finishing tannins.
We always manage to improve our wines from great to excellent.

We trialed Enartisferm Vintage White on our Unwooded Chardonnay and Grenache Blanc during our 2020 harvest. We were delighted by the resulting wines. The yeast lived up to its promise of increased varietal aromas and increased weight on the pallet. Although fermentation takes place at a moderate speed it is well worth the wait!

Pro Uno. This product is a vital component of building a wine and keeping it fresh. By adding Pro Uno, it helps to build the
mouthfeel, keep the color young and vibrant. We have also found that Pro Uno helps to keep the cultivar expression
much longer.

We have been using Zenith Color for a year now and have done away with the traditional cold stabilization on the red wines. It is cost and time effective.

EnartisZym Arom MP. This is my go to enzyme for my sauvies or any of my thiol driven cultivars. I get very good results with this enzyme, not only aromatically but also with regards to juice recovery. When you give this enzyme its minimum contact time it depectinases all my skins always. I don’t even have to press that long and hard. Wonderful product.

I use EnartisZym Color Plus for better colour extraction during maceration of red wines on the skins. We add it during crushing. I found that wines treated with this product had better colour stability over time during aging. Colour intensity in red wines are also better when using EnartisZym Color Plus vs a control.

Traditionally we have matured our red wine in barrel for 18-24 months at a constant temp, of 15°C.
This way of maturing our red wines in barrel ensured that the wines were protein and tartrate stable without any further interventions, However, things have changed and Eskom -power has become a very expensive luxury. So from end April every year we switch off our Eskom electricity, and this means no more maturation at a constant 15°C. The temperature fluctuates and the wines are no longer tartrate stable after 18 months in barrel. So fortunately there is Zenith Color. I use it on all my red wines and I don’t have to worry about unsightly colour-tartrate deposits in my Wine.

Enartis Pro FT has been a revelation in ensuring wines that are aromatic with a full mouthfeel. In conjunction with Q Citus, Pro FT allows for the assured production of high quality aromatic white wines. A combination that is extremely effective on Sauvignon Blanc, Chenin Blanc and Colombard.

We love to use the Enartis fining tannin range in combination with Surli Velvet to find the perfect harmony in our wines prior to bottling. Their expert advice and attention to customer satisfaction is exemplary. We regard the Enartis South Africa team as part of the family here at Kaapzicht.

Nutriferm WM. A well balanced fermentation nutrient consisting of yeast nutrient polysaccharides and important tannins that makes it very easy to add during fermentation by adding only one product. The components are very well thought out to
contribute to quality, lt helps to create mouthfeel, keeping the aromas fresh and support good structure. The biggest
contribution is the stabilization of the color for long periods. lt also helps with the ageing potential of the wine.

l have been using the Incanto NC range on all red wine fermentation tanks since 2009. Sometimes with oak chips
and other times with tannin. Incanto is, for me, a perfect balance between a tannin and an oak powder. I believe it
contributes greatly to mouthfeel, colour intensity and stability.

I have been using ES181 more than 10 vears. Without fail it has been a reliable companion helping me produce quality white wines my clients have become accustomed to.

Neoclar AF
The product has had an incredible impact on the quality of my press juices. lt gives me the ability to have a higher fraction. A grade juices and therefor maximize profits on our white wines.

AST. Wonderful product with regards to getting some good protection out in the vineyards, the tractor drivers throw it onto the trailers as soon as the machine offloads. Juice keeps its green colour for very long period due to good protection against oxygen. What I have noticed is how well the ascorbic acid first binds the oxygen then after that the sulphur binds. I gather info from my analyses once the juice arrives in the cellar. I use a drum filter(oxidative) to filter my lees and even then the juice is still green with minimal browning.

My initial impressions of EnartisZym EZFilter from Enartis are very promising. Cider is notorious for being difficult to filter. I am trying to turn over 8,500 gallons of cider in a 25 day period (fermentation to bottle ready cider) with one assistant and two plate and frame filters. One dose with EnartisZym EZFilter pre-fermentation and we were able to move from 8 microns to .4 microns with great efficiency in a short amount of time.

There have been very few products that I have looked forward to as much as the Zenith line. Cold stability can be very expensive, time intensive and very inexact. Both Zenith Uno and Zenith Color offer cost-effective alternatives to traditional cold stabilization methods.

Chris Crafford
Pieter-Niel Rossouw
Albertus Louw
Anton Swarts
James Ochse
Craig Christians
Pieter-Niel Rossouw
Jean du Plessis
Philip Viljoen
Louwritz Louw
Andre van Rensburg
Rianco van Rooyen
Kayleigh Hattingh
Pieter-Niel Rossouw
Alicia Rechner
Henri Swiegers
Albertus Louw
Philip Viljoen
Justin Paolicelli
Matthew Iaconis

Careers

Become part of our team!

We believe in the value of people, this is why we offer our employees professional growth accompanied by constant training.
Working with us means entering into a dynamic, international and constantly developing environment.
Competence, professionalism, passion for the world of wines and oenology, talent and desire to get involved are the characteristics we are looking for. If you think you are the right person, join us!

Send your CV

Latest open positions

  • Administration / Accounts Position / South Africa

    Apply

Esseco Srl - Enology Division

Esseco Srl – Via S. Cassiano, 99 – San Martino, 28069 Trecate NO
Cap. Soc. Euro 10.000.000 i.v. – R.E.A. 142984 di Novara – Codice Fiscale, Partita IVA, Registro Imprese Novara 01027000031
Soggetta a direzione e coordinamento di Esseco Group srl – C.F. 00989420039
95492



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