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The combination of grape skin tannin with vegetable polysaccharides before bottling offers a synergistic action of varietal enhancement, increased structure and increased mouthfeel. The wines are round and balanced and show their aptitude over time.
| Wine style | Cask, Red, Rosé, Sparkling, White |
|---|---|
| Objective | Increased fruit bouquet, Sensory enhancement, Wine refining |
| Vegan | Vegan |
| Ecological | Authorized EU, Authorized NOP (USDA) |
Prior to bottling:
A previous laboratory test is recommended to determine the optimum dose.
Red wines 10-60g/hl
Rosés and whites 2-30g/hl
