The subsequent extraction and purification phases only provide physical steps to keep the organoleptic and chemical properties of tannins intact. It is particularly suitable for strengthening the structure of wines contributing, even at low doses, to harmonizing and making the first tactile sensations of volume and body more persistent, avoiding the decay of taste that sometimes occurs in wines aged imperfectly.
Uvatann bc
It is a grape skin tannin, extracted from the skins of unfermented ripe grapes with soft procedure (without solvents and high temperatures)
IT