TAN GREEN THE combines the ability of prantocianidinic tannins (antioxidant, clarifying and complexing) with that of Gallic tannins, thus offering a wide range of use (fermentation, aging, micro oxygenation). Added to white wines prevents browning, if added in pre-bottling enhances the fruity and floral scents of the grape of origin, improves the taste and structure of the wine.
The addition in the various phases of the processing of red and rose wines, stabilizes the colour.

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