The tannins in production

The factors that affect tannins are: grape variety, climate, location and especially the processing of the grape.

The role of tannins is very important and cannot be avoided. Care should be taken to avoid “bad” tannins – green that come from immature grapes, badly pressed grapes, petiole remains, prolonged skin aging (seeds).

The Plavac mali variety is specific in its uneven maturation, so it is very important to reach the time of harvest when all the grapes are mature. In this case, in the specific position of Dingač, up to 40% of the grapes are dry. Dried grapes give the wine a higher content of extracts: glycerin that provides fullness, roundness of all ingredients and fineness of flavor.

More important is proper pressing, controlled fermentation in wild yeasts, aging time in wooden barrels, exact bottling time, several months of aging (pairing) in the bottle before going to market.

Each of these actions is important for the (domestication) of the fineness of the tannins, also because the fineness of the tannins is due to those small details that come from the tradition, the experience of each individual producer.

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