Mannolees: nutrient for use in red and white wines.
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Gives a more intense perception of ripe fruit together with an overall roundness and softness in the finish.
There is decreased tannic intensity in the mid-palate.
Can help reduce undesirable aggressive characters or sensations of dryness.
It can also help reduce the burning sensations common in higher alcohol wines and in wines made from botrytised grapes.
|dosage||15 g/100 l (max 30 g/100 l for red wine)|
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