Dosage for: 10-40 g/hl.
• This condensed grape-seed tannin’s high reactivity and its capacity to combine with anthocyanins has a powerfully beneficial effect on colour stability.
• Increase the wine’s phenolic potential, making it much more robust and enhancing its structure.
• It is highly effective when used during fermentation and devatting, increasing the wine’s aroma and bringing to the fore its varietal characteristics.
Adds structure to produce a smooth, sweet mouthfeel. Creates aromatic complexity and enhances varietal characteristics.