Robur sparkling

Partially from albedo extracted tannin, with an innovative low-temperature-process to maintain unaltered the characteristics and the reactivity of the molecule, retaining a particularly high antioxidant power.

Studied for sparkling wines and “spumante”, it has dual action: 

• Organoleptic: it fixes aromas (terpenes and norisoprenoids) and protects against oxidation, increasing persistence, complexity and intensity (particularly citrus, green apple, and floral notes), and balancing gustative asperities.
• Chemical: it stabilizes the combined SO2 (SO2-acetaldehyde-tannin bridge), protects free and total SO2 (up to 24-36 months after bottling); it adjusts the oxidant action of copper, and helps protein stabilization and elimination of mercaptans.