Tannins

Ellagic tannin extracted from chestnut wood.

Ellagic and proanthocyanidic tannin.

Ellagic (part extracted from chestnut wood) and proanthocyanidic tannin.

Ellagic (extracted from oak) and proanthocyanidic tannin.

Ellagic and proanthocyanidic tannin with high content of natural catechins providing a robust covalent bond with anthocyanins.

Ellagic and proanthocyanidic tannin suitable for finished white and rosé wines to bring freshness and protect from oxidation.

Ellagic and proanthocyanidic tannin suitable for must and finished red wines to improve structure and colour stability.

Ellagic and proanthocyanidic tannin suitable for must and finished red wines to improve structure and balance.

Proanthocyanidic tannin extracted from white grape skins, suitable for colour stability in red must with minimal impact on astringency.

Proanthocyanidic tannin extracted from grapes which compensates for natural grape tannin deficiency.

Ellagic tannin (French oak) suitable for finished wines to enhance structure and length.

Ellagic tannin (French & American oak) suitable for finished wines to enhance structure and length.

Ellagic tannins, extracted from American heartwood. For postvinification use in red, rosé, and white wines.

Ellagic tannin (French oak) suitable for finished wines to enhance structure, mouthfeel, roundness, and length.

Ellagic tannin (French oak) suitable for finished wines to enhance structure and length.

Ellagic tannin (French oak) suitable for finished wines to enhance structure and length.

Ellagic tannin (American oak) suitable for finished wines to enhance structure and length.