SPECIFIC TANIN FOR FINE WINE AGEING

1. CHARACTERISTICS:

   This tanin specially prepared for the treatment of fine wines is obtained by a thorough selection of the raw material used ( heart of Limousin oak ) to guarantee a consistent quality.

   This product adds to the characteristics of the oenological tannins ( clarification, stability,and ageing ) red wines while improving the development of their fine flavours.

   In the case of white wines it allows the lifting of all the bouquet while giving a wine more mellow and fuller finish.

    

2. DIRECTIONS FOR USE:

100 to 200 mg per litre for red wines.

50 to 100 mg per litre for white wines

In young wines kept in tanks QUERTANIN must be added immediately after the malolactic fermentation for the red wines and at the end of fermentation for the white wines.

To arrive at a correct incorporation of the tannin in the wine it is recommended to add it very gradually by sprinkling it on the wine during its transfer to a smaller vat during a racking or, even better, to dissolve it before use in a little volume of water. Mix well in the vat for an even distribution in the whole tank.

After the addition of QUERTANIN it is recommended to proceed with normal racking until the necessary fining