Liquid tannin for grape must protection and red wine colour stability.

It increases the complexity of the nose with vanilla, caramel and mocha notes. In mouth it increases the complexity and it improves the overall balance

It gives wines a notable sensory impact. On the nose, increases complexity with notes that remind of confectionery as well as coconut and vanilla. In the mouth it improves structure.

To protect and stabilize red wine colour.

This blend gives exciting results in terms of wine revitalization. Used for finishing touches and before bottling, it removes molecules that mask the wines aromas, hence revealing a cleaner and more open nose

This blend gives exciting results in terms of white wine revitalization. Used for finishing touches and before bottling it removes off-flavour as reductive notes and it improves expression of the fruity and floral aromas.

To protect white and rosé wines from oxidation.

Complexity, elegance and structure for white, rosé and red wines

Condensed tannin extracted from tea leaves. For use on grape must and for white, rosé or red wines.

Infinity Yellow is a tannin based solution that is rich in bound terpenes and norisoprenoids. The addition coincides with the alcoholic fermentation and the aromatic precursors supplied enrich the sensory potential of the final wine

Based on grape tannins, for both red and white wines. It makes the aroma more intense and clean, giving elegance and complexity.

Stabilising agent of red wines colour, based on grape seed tannins.

Based on grape tannin, it enhances white wines structure and mouthfeel

Based on grape tannin, its chemical properties allow to obtain more structured red wines and to improve the colour stability.

Ellagic tannin. For antioxidant protection and musts and red wines fining.

Tannin for the best stability of the colour extracted by proper enzymes during the red grape fermentation.

Tannin from oak gall, specific for white wines, with good improving of complexity and body.

It's a tannin blend formulation for white winemaking, to prevent oxidative reactions of catechins, polyphenols and aromatic substances

Mix of tannins. It can be used since the beginning of vinification in order to preserve anthocyane molecules and enhance both mouth feel of final wine

Very pure oak tannin for the best action on the bouquet of red and white wines, especially the aged ones.

Tannin from quebracho, specific for red wines, with improving of organoleptic complexity and colour stability.