Robur PF4

Studied for the aromatic cleaning of white wine after fermentation. Particularly, it removes and prevents reduced and oxidized smell, which may develop during fermentation or at the end of the fermentation, after the first racking. It is the ideal tannin to preserve the natural lightness characteristics and the ease of consumption.

If added at the end of the fermentation or during the first racking, it helps and highlights the characteristic varietal and fermentation notes, removing the molecules responsible for reduced and oxidized smell. It allows to maintain the right redox potential, avoiding the formation of olfactory deviations.