The essence of wood.
From harvest to bottling the properties of wood to protect, stabilize, prevent defects and laying the foundations for a great vintage.
Tannin to revitalize white wines. Used for finishing touches and pre-bottling in order to give a good aromatic purity, adjust reductive notes and partially fix the redox balance. In the mouth the structure is improved with better balance and persistence. In many wines it also brings savoury and more length on the finish.
Tannins to revitalize red wines. Used for finishing touches and pre-bottling, it corrects molecules that mask the wine aromas and gives back wine purity and more open aromas, improving the expression of fruit and jam notes. In the mouth the structure is improved with more balance, persistence and length on the finish.
When used at devatting, it allows an initial polymerisation of the anthocyanins to stabilise the colour, both by direct condensation and mediated polymerisation. The excellent antioxidant capacity protects the colour and aromatic substances during racking. Infinity Décuvage can be used in winemaking with reduced use of SO2, in particular if used with Tannex, Tanniferm or Infinity Blu on grapes and must, and with Infinity Fruity Red in pre-bottling.
Has a strong sensory impact on treated wines. On the nose the aromatic complexity is increased with notes that are like a bakery, with coconut and vanilla, typical of toasted oak. In the mouth the same sensations as on the nose are found with an improved structure. On the nose the aromas are more expressive and in red wines small ripe fruit notes can be found.
Oak extracted tannin with great harmony and finesse characteristics. Increases the aromatic complexity with vanilla, caramel and coffee notes. In the mouth it improves the general balance. It can be used both on white and red wines during the aging or for finishing touches.
Ellagic tannin obtained from chestnut wood. Protects against oxidation right from the grape harvest. The extraction process ensures a high tannin content while eliminating any bitter and astringent fractions.
