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.
The most exciting challenge for those who work in the oenology world is to guarantee over time, quality, excellence and innovation.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Maria Elena Luccerini
|Brand and Communication Manager
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.
| Business Director International
The beauty of our work? Combine expertise and creativity every day to bring out the winemaking tradition of the future.
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.
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.
Q Citrus. Extremely efficient yeast ensuring constant fermentation at cool (12°C) temperatures. One of the few types of yeast that are aptly named as it produces wines that are full and well balanced with aromas of lemon- and orange peel along with citrus. Well suited to Chenin blanc and Colombard and on wines where extremely Iow residual sugars are required. Since starting to use it 4 years ago we have placed increasing orders in subsequent vintages!
Rianco van Rooyen|Oranje River Cellar (South Africa)
I have been using Enartis nutrients almost exclusively for 6 years, and my copper sulfate purchases have dropped significantly, as well as my restart products.
Lucas Meeker|The Meeker Vineyards (USA)
Top Essence . Ek wou bietjie wegbreek van die industrie-gedomineerde giste, wat oor die laaste paar jaar nie juis in ons kelder beindruk het nie. Ek het Top Essence op my Sauvignon Blanc en Chenin Blanc gebruik en ongelooflike resultate gekry. Beste vruguitdrukking in jare en dit trek deur na die palet. Ek het dit selfs in van my vate gebruik en die resultate was beter as verwag. In 2019 sal ek moeilik iets anders as EnartisFerm Top Essence Top Essence op die wit kultivars gebruik.
Hardus van Heerden|Welbedacht (South Africa)
To be able to ensure a fast, clean and complete secondary fermentation in sparkling wine production is key to a successful bottle of bubbles. Nutriferm Revelarom is a fantastic product and I would recommend it to anyone who makes sparkling wine!
Matthew Iaconis|Brick & Mortar Wines (USA)
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|Kuhlman Cellars (USA)
Enartis Ferm Q Citrus gave my wines incredible aromatics and massive sensory expression. We frequently perceive distinct notes of pineapple, orange and guava. Enartis Ferm Q Citrus reminds me of landing in Hawaii!
Lucas Meeker|The Meeker Vineyards (USA)
I love the fruity and clean aromas that WS gives to the wine.
Heather Perkin|Elk Cove Vineyards (USA)
We use Cellogum L on our whites and rosés whenever possible. It is the best alternative to chilling for tartrate stabilization and it doesn’t impact the mouthfeel of the wine. Enartis offers the CMC Panel to test if Cellogum L can be used and how much is required to stabilize the wine. They make it easy and convenient – that’s one of the reasons we will continue to use it for years to come.
Kevin Sass|Halter Ranch (USA)
We started using Claril SP while experimenting with hyperoxidation four vintages ago. Since then, Claril SP has become an SOP for all our hyper-oxidized juices. Up front it helps with settling, lees compaction, and of course color, but in the long run we are making consistently cleaner and better tasting wines that require less work in the finishing stages.
Samantha C. Taylor|Hope Family Wines (USA)
In 2017, I used Enartis Ferm WS on our 2017 Zinfandel and 25% of our Cabernet Sauvignon to produce intense color, rich mouthfeel and balanced tannin structure and was very happy with the results.
David Bradley|Vindemia Vineyards (USA)
Tartaric stability has always been a challenge in winemaking and sometimes is a source of tough decisions right before bottling. Last year, we started encouraging and assisting our customers to use in-line dosing following the final filter; Cellogum L for white wine and Maxigum and Cellogum L for red wine. This practice implied considerable savings in terms of economy and time. Thanks to Enartis, we are happy to provide this convenient tool to winemakers to help them achieve perfect stability in the bottle without the concern of blockage of membranes.
Matteo Meglioli|Viniserve (Canada)
The Enartis Ferm D20 has improved the mouthfeel of our wines while delivering a more balanced wine that had increased phenolics.
Daniel Daou|Daou Vineyards & Winery (USA)
PLANTIS AF. This product exceeded my expectations! lt had an amazing effect on our wine’s overall appearance and palate. The colour of the white Wine improved and amazing fining effect on impurities.
I will defiantly recommend this product to other winemakers in the industry. At Boland Cellar we are more than happy with Enartis’s service and business ethics — it is excellent.
Monique de Villiers|Boland Kelder (South Africa)
If you want to be a winner, you surround yourself with winners and like-minded people. Make winning a part of your life. Implement it and do not settle for ordinary. Be extraordinary – like the Enartis products. One of the very reasons I used these products this year and will continue to in the future.
Braam Gericke|Wildekrans (South Africa)
Nutriferm Arom Plus. Far and away the best performing complex yeast nutrition in the market! Added whilst preparing the fermentation starter it ensures a complete and steady fermentation, assisting the yeast in fermentation to produce a complex flavor profile in any wine style.
Rianco van Rooyen|Oranje River Cellar (South Africa)
We wanted to say thanks for the great service and friendly staff. We are very happy with all your products from yeast to stabilization. You have a great team indeed! Looking forward to many years of business to come!
Nicholas Husselman|Koelenhof (Sud Africa)
l’ve been using Enartis as a supplier for a little over two years, with Helana being my contact person. lt is always a pleasure doing business with Enartis and contacting Helana. The service is excellent and she understands the urgency for deliveries during harvest time. She will make an effort to speed up deliveries and will always inform me when delivery will take place. She will always do her best to accommodate our requests. I will continue ordering from Enartis, they have great quality products, excellence knowledge and fantastic personnel. Keep up the good work!
Surina Burger|De Wet Cellar (Sud Africa)
We have been using Enartis Tan Fermcolor and Tan Rouge as sacrificial tannins pre and post flash détente. We saw an impressive impact on color stability, mid-palate and wine structure, especially on our Bordeaux varietals and Zinfandel.
Megan McCollough|Hahn Family Wines (USA)
I use WS on my late harvest wines; it ferments up to 18% alcohol with no problem.
Ken Wright|Ken Wright Cellar (USA)
I’ve been using Nutriferm Energy on red wines at yeast inoculation. It’s a very reliable nutrient that allows smooth and clean fermentations without challenges. Nutriferm Energy respects the aromatic profile of the fruit.
Alberto Bianchi|Newton vineyards (USA)
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!