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Condensed tannin from grape seed with great effect on color stability due to its great reactivity and capacity to combine with anthocyanins. Increases the phenolic potential of the wine, providing great robustness and structure.

Wine style

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In winemaking:

  • Initial combination with the anthocyanins released in the first phase of maceration (aqueous phase). It avoids color fading and a better evolution over time is achieved. High antioxidant power.

In the descube:

  • It compensates the amount of condensed tannin from grapes by favoring a balanced proportion of anthocyanins and tannins.

During refining and prior to bottling:

  • Contribution of structure and sensory quality to the wine. Stability in bottle. Eliminates reduction notes.


Red wines 5-15g/hl

Rosés and whites 1-5g/hL

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