Our global impact on the wine industry

From over 60 years, Bono&Ditta is the trusted partner for wineries around the world. Thanks to our experience and advanced technologies, we produce musts concentrated and rectified grape juices which enrich the best wines, respecting their distinctive characteristics.

Tradition and quality of musts

We offer a full range of grape musts, concentrated grape musts, and rectified grape musts, designed to enhance the quality of wines while respecting winemaking practices. We also offer cooked musts and concentrated musts suitable for the production of the prized "Aceto Balsamico di Modena PGI." Our products ensure the perfect balance between all the wine's components, improving the chemistry of fermentation and preserving the aromatic authenticity of the original grape variety.

Products

Natural innovation for the wine sector

In recent years, the global wine industry has undergone profound transformation. Wine producers face significant challenges, such as declining consumption in traditional markets and the difficulty of capturing new consumer segments, especially among younger generations. However, these challenges also bring new opportunities that we are ready to seize, together with our clients, with innovative and sustainable approaches.

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Features

  • Balance
    of the Sugars

    Concentrated grape must is primarily used to increase the sugar content of the starting product. It also helps balance certain components, such as acidity, color, structure, and aroma, to achieve the perfect balance when the grapes are not optimally ripe.

  • Control of the
    Fermentation

    The use of concentrated grape must allows for control of the fermentation process, avoiding incomplete or secondary fermentations that could compromise the quality of the final product.

  • Respect for the
    Natural Features

    Rectified Concentrated Must is used in winemaking to increase the sugar content of musts and, in sweet or special wines, to increase the residual sugar content without altering the aromatic profile and organoleptic characteristics of the original grape varieties.

  • Balance
    of the Sugars

    Concentrated grape must is primarily used to increase the sugar content of the starting product. It also helps balance certain components, such as acidity, color, structure, and aroma, to achieve the perfect balance when the grapes are not optimally ripe.

  • Control of the
    Fermentation

    The use of concentrated grape must allows for control of the fermentation process, avoiding incomplete or secondary fermentations that could compromise the quality of the final product.

  • Respect for the
    Natural Features

    Rectified Concentrated Must is used in winemaking to increase the sugar content of musts and, in sweet or special wines, to increase the residual sugar content without altering the aromatic profile and organoleptic characteristics of the original grape varieties.

Customer Value

We collaborate with wineries and wine producers to provide natural solutions.

Our approach combines experience, research, and respect for the environment, ensuring a positive impact on the entire production chain. We support our customers with consistent, personalized service, offering support and advice on how to use our products.

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