The company keeps innovating and developing to bring its instruments in other fields such as: liqueurs, spirits, ciders, beers, spirits and other distilled beverages, vinegars and mustards, kombucha, pharmacology, perfumery, printing and some food industries, in particular fruits and vegetables. To know more
Over the years, we have strengthened the technical team and the engineering team. To know more
The precursors of oenological analyzes were Baumé, Gay-Lussac, and later Pasteur, who, in the 18th and 19th centuries, laid the theoretical foundations of fermentation. To know more
Classic microbiological testing, including culturing, requires long wait times with inconclusive results. Current molecular technologies, such as RT-PCR, are too capital and labor-intensive to implement at the winery. All current methods have difficulty analyzing young wines during fermentation. To know more
Meet the Dujardin-Salleron team in 2022 To know more
The first italian show about micro distillery equipment will be held at the Officine del Volo, located in the historic buildings which hosted the former Caproni di Taliedo aircraft manufacturing company, an actual driver of cultural, social and economic innovations in the 20th-century Milan. The industrial architecture of the early 20th century combined with contemporary design details give unique craft charm to DISTILLO. To know more
