Proanthocyanidic tannins extracted from grapes for red wines vinification and aging.

• Compensates natural grape tannin balance deficiency (lack of phenolic maturity or adverse tannin-anthocyanin ratio).

• Stabilizes color due to the formation of tannin-anthocyanin combination.

• Improves fining.

• Allows the refinement and enhancement of wine structure and palate length.

DOSAGE:

• Colour stabilisation: 20 - 40 g/hL (200 - 400 ppm).

• Tannin augmentation: 10 - 30 g/hL (100 - 300 ppm)