EXTRATAN BUCCIA is an enological tannin extracted from the skins of Chardonnay grapes through a gentle pressing process.
ExtraTan Buccia is a high molecular weight tannin (DPM > 20–30 catechin units per proanthocyanidin chain) that interacts with proteins and coloring compounds, helping to limit oxidation while increasing wine structure and extending the persistence of flavors on the palate. It contributes elegance and finesse to the wine, softening the harshness associated with poorly polymerized green tannins.
Prior to bottling, ExtraTan Buccia can help resolve sudden “closed” sensory profiles, particularly in wines that have undergone rapid aging in oak barrels under suboptimal conditions and that exhibit excessive dryness during the final stages of maturation.
When added during the blending and treatment of white wines, it promotes protein stability, reducing the need for bentonite fining and thereby helping preserve the wine’s integrity, structure and aromatic expression.
RECOMMENDED DOSAGE
Wines in general: 5–20 g/hL
PACKAGING
The product is available in 0.5 kg packages.
Download
ExtraTan Buccia – Technical Data Sheet