• Condensed tannin extracted from unfermented white grape seeds with a high concentration of mono-catechins.
• Highly reactive, it specifically condenses free anthocyanins to promote a long-lasting color.
• One of our best tannins for color stabilization, particularly efficient during macro-oxygenation to condense with anthocyanins via acetaldehyde bridges.
• Increases wine structure, aromatic complexity and prevents premature oxidation.

Recommendations: Color stability; condensation; micro-oxygenation prior to malolactic fermentation; micro-oxygenation; increase wine structure; thermovinification; flash-détente.
Dosage: Red and rosé must: 5 - 20 g/hL (0.4-1.7 lb/1,000 gal)
               Micro-oxygenation and red wines: 3 - 15 g/hL (0.25-1.3 lb/1,000 gal)
               White and rosé wines: 0.5 - 3 g/hL (0.04-0.25 lb/1,000 gal)