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Fruit objective: Intensifies the fruit potential of the wines. When applied to aged or pre-bottled wines, it enhances the red and black fruit descriptors (cherry, strawberry, plum, blueberry) while structuring and rounding them. In descube nuances and defines the varietal characteristics.

Wine style

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Applied to


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Great effect on color stability due to its high reactivity and ability to combine with anthocyanins.


In winemaking:

  • The grape tannin it contains makes it particularly reactive with anthocyanins.
  • 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.

In the descube:

  • Increases the content of condensed tannin from grapes favoring a balanced proportion of anthocyanins and tannins.
  • It gives the wine structure in an integrated and balanced way.
  • Increased aromatic profile of the wine.

Wine refining:

  • Intensifies the fruit potential of the wines. Increases fruit notes and accentuates varietal characteristics.
  • Reduces or eliminates reduction aromas.


In the winemaking process descube:

White and rosé wines 10-20 g/hl

Red wines 10-40 g/hl

Red wines 20-40 g/hl


2-10 g/hl White wines

5-20 g/hl Red wines

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