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The product definition makes it very simple: it is the juice of the grape, formed by the skin, pulp and seeds of grapes.

There are three classifications for must: simple, focused and sulphite must.

Simple must is the liquid obtained from crushing or pressing of fresh grapes and fermentation has not started nor preservatives have been added at that stage.

Concentrated must is the result of partial dehydration of the simple must. It is used in syrups, juices, sweets, sweeteners for soda waters and pastries.

Sulphite must is the simple must preserved due to addition of potassium metabisulfite or sulfur dioxide.