TAN Petraea is a tannin to be used during the finishing and pre-bottling phases of red wines where it is required the exaltation of the aromas already present in the product, of sweet roasting such as coffee, cocoa and spices. The high roasting of the raw material also emphasizes the vanilla aromas of the finished product. Being a gallo-ellagic tannin, it has an excellent antioxidant power, therefore it will help in maintaining the aromas of wine over time.