Blend of gall tannins with antiseptic and antioxidant power.

Blend of gall and pyrogallic tannins from oak and chestnut with antiseptic and antioxidant power. Especially active in grapes affected by Botrytis cinerea.

Oak and chestnut tannins with high antiseptic and antibotritic activity.

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.

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.

Exotic hydrolyzable, plant-derived, low molecular weight tannins. 
Its antioxidant properties make it possible to prevent defects related to “light taste” and oxidative degradation caused by some metals.