Taniblanc is a particular powder acid ellagic tannin, studied to be used on musts, white and rosé wines.

It derives from prized varieties of wood, which have undergone a process of grinding, extraction, concentration and drying through atomization.

When used on must or during fermentation, Taniblanc develops particular structural qualities which complement the natural characteristics of wines, by enhancing their aroma and taste.

Taniblanc gives to white and rosé wines a moderate astringency, very pleasant to tasting; the wine evolves and  highlights more complexity and structure in taste, with a better aromatic persistency.

Taniblanc takes part in oxidation-reduction processes and consumes the dissolved oxygen. It strengthens the protective action of sulphur dioxide, maintaining the free fraction stable for a longer time.