Ellagic tannin, condensed tannin (grape seed) and tannin from red fruit tres.
Red Wines: 10-40 g/hl
Rosé Wines: 10-20 g/hl
First stages of vinification.
Provides a total sensory quality improvement, it enhances the wine´s color intensity and stabilisation, improves the structure and body and mainly intensifies wine´s fruit potential through the volatile compounds of tannin from red fruit trees.
Leads to a full sensory improvement of red wines and rosés.
- Enhance the red and black fruit characters.
- The colour intensity is increased from the initial stages of fermentation.
- Favours the formation of stable pigments.
- Enhances the body and volume in the mouth, boosting freshness and respecting the varietal characters.