Dosage for: 1-25 g/hl.
• Enhances the wine’s aromatic complexity in the nose and boosts tannic structure without adding bitterness or astringency.
• Its antioxidant capacity ensures excellent in-bottle ageing.
• In red wine, it encourages polymerization and condensation of polyphenols responsible for developing structure and colour.
Increases aromatic complexity, reinforces structure and accentuates the sensation of roundness in the mouthfeel.