After investing time and resources in Research and Development projects, Vinicola San Nazaro is now able to produce its own line of grape tannins.

Tannins are used in the wine-making process to clarify wines and stabilize their protein content.
They can also improve the organoleptic properties of wines as well as their colour stability - both white and red -, so that tannin-treated wines are round and smooth in body and texture.
The wines that require aging - in bottles or barrels - give the best results.

We offer five different types of grape tannins extracted from a balanced mix of grape seeds and skins, with different peculiarities of use:



TANUVA:
basic extract from grape seeds and skins, characterized by a high deproteinizing power that gives the treated wines elegance, texture and body.

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TANUVA “S”:
extract from non-fermented grape seeds and skins, which combines the TANUVA characteristics with a high antioxidant power.

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TANUVA “L”:
extract from partially fermented grape seeds and skins, which gives the treated wines pleasant fresh, citrus notes.

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TANUVA “B”:
extract from partially fermented grape seeds and skins, which gives the treated wines ripe red fruit flavour.

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TANUVA “T”:
extract from roasted oak chips, which gives the treated wines intense spiced, roasted notes.