• Improved resistance to frost. An increase in the reserve and absorption of nutrients from the soil provides adequate nutrition for the plant, delaying leaf fall in autumn and sprouting in spring, as well as promoting the accumulation of reserves and energy to withstand frost.

  • Greater infiltration and water retention. Improvement of irrigation efficiency and reduction of water stress for the vine at key moments such as sprouting, berry formation and ripening; affecting the production, quality and longevity of the wine.

Improved availability and absorption of nutrients.

  • Improved iron absorption, preventing problems on the vine such as creep, rachis drying and uneven maturation; and during winemaking, such as increased acidity, aromatic and chromatic decompensation.