Non-hydrolyzable tannins, catechins, epicatechins. 
Antioxidant tannin that can reduce the use of sulfur dioxide by 50 to 100%.

Oak and chestnut tannins with high antiseptic and antibotritic activity.

Proanthocyanidin tannin for use in red wine making. It is particularly suitable for its antioxidant properties, for color stabilization and for its marked organoleptic properties.

Oak tannin, pyrogallic extracted in steam current, with antiseptic effect against mold and bacteria. Particularly suitable in red wine vinification to increase the structure and color intensity of the wine; 10 g/hl allows an increase of about 98 mg/l in total polyphenols (determination by Folin method).

Non-hydrolyzable tannins, catechins, epicatechins. 
Antioxidant tannin that can reduce the use of sulfur dioxide by 50 to 100%.

Blend of gall tannins and acacia catechins ideal for the fining of both white and red wines. 
It gives structure and elegance without interfering with the varietal characteristics of wines.

Blend of tannins especially developed for white and red wines to increase their body and impart balance.
Tannin with capacity to prevent oxidation.

Tannin blend developed for the aging and pre-bottling phase for white and red wines. 
It imparts structure and elegance without interfering with the varietal characteristics of the wines.

Tannins of gall and plant origin, potassium metabisulfite, L-ascorbic acid, smectites and inert retarding media. 
Reducing protector of grapes and musts.

Selection of polyphenolic substances of plant origin. Reducing protector of grapes and musts suitable for SO₂ Free protocol.

Liquid tannin blend obtained by extraction of plant-derived epicatechinic tannins. 
Antioxidant product.

Green tea plant tannin with strong reducing and antioxidant action. 
Enhances floral aromas during wine maturation on fine lees.