Wine type

Red

Rose

Sparkling

Certifications

Vegan

Allergen Free

Tonneau

Ellagic oenological tannin extracted from oak wood.
Tonneau is an oenological ellagic tannin extracted from oak wood (Quercus robur and petraea) from Slovenia and the central French massif. Characteristics and applications of Tonneau include:

  • Controlled production: for the production of Tonneau, old oak logs (usually between 50 and 75 years old) that have been properly seasoned are selected. This selective process ensures the quality of the wood used for tannin extraction.
  • Extraction and purification: the extraction of tannin from this oak wood is done with water superheated to 80 °C. Next, the tannin is concentrated and decanted in several cycles to remove resinous parts that could impart a bitter or sour woody flavor to the wine.
  • Atomization: Tonneau tannin is atomized in a process that promotes the release of noble aromatic precursors into the wine. These aromatic precursors include vanilla, caramel, and cocoa notes, which can enrich the wine’s flavor profile.
  • Applications: Tonneau is suitable for use in young, ready-to-drink red wines or white wines that have undergone fermentation and/or barrel aging. Adding Tonneau to these wines can give them good structure, a complex bouquet and a softening effect on particularly astringent tannins.

Ellagic tannin from oak.
Tannic acid > 92%

2-6 g/hl for whites
5-15 g/hl for reds
Preliminary small-scale trials are always recommended for proper evaluation of sensory input.

Dissolve the necessary dose of Tonneau in water or wine at a ratio of 1:15 under vigorous stirring and add it to the mass being reassembled.

1 kg bag.
Store in a cool, dry place, away from heat sources.
Avoid contact of the product in solution with iron vessels, especially if rusted: tannin forms a harmless precipitate on contact but its characteristics are impaired.

Tonneau is an oenological ellagic tannin extracted from oak wood (Quercus robur and petraea) from Slovenia and the central French massif. Characteristics and applications of Tonneau include:

  • Controlled production: for the production of Tonneau, old oak logs (usually between 50 and 75 years old) that have been properly seasoned are selected. This selective process ensures the quality of the wood used for tannin extraction.
  • Extraction and purification: the extraction of tannin from this oak wood is done with water superheated to 80 °C. Next, the tannin is concentrated and decanted in several cycles to remove resinous parts that could impart a bitter or sour woody flavor to the wine.
  • Atomization: Tonneau tannin is atomized in a process that promotes the release of noble aromatic precursors into the wine. These aromatic precursors include vanilla, caramel, and cocoa notes, which can enrich the wine’s flavor profile.
  • Applications: Tonneau is suitable for use in young, ready-to-drink red wines or white wines that have undergone fermentation and/or barrel aging. Adding Tonneau to these wines can give them good structure, a complex bouquet and a softening effect on particularly astringent tannins.

Ellagic tannin from oak.
Tannic acid > 92%

2-6 g/hl for whites
5-15 g/hl for reds
Preliminary small-scale trials are always recommended for proper evaluation of sensory input.

Dissolve the necessary dose of Tonneau in water or wine at a ratio of 1:15 under vigorous stirring and add it to the mass being reassembled.

1 kg bag.
Store in a cool, dry place, away from heat sources.
Avoid contact of the product in solution with iron vessels, especially if rusted: tannin forms a harmless precipitate on contact but its characteristics are impaired.

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