Tannins are natural grape ingredients that are found in the skin of grapes, seeds, stems and leaves. Tannins affect the color, ageing, shelf life and texture of wines. Accordingly, this reflects on the taste of the waste.

A curious fact: tannins can have a positive effect on human health. For example, tannins are used in medicine for various treatments and to reduce pain.

The tannins content in wine depends on the grape variety, but the highest content is usually in red wines. This is due to the fact that in the production of red wine grapes are fermented with seeds and skin. During fermentation, in addition to color, tannins dissolve. In addition, the tannin content in red wines can be increased by ageing in wooden barrels. Barrels contain tannins and the tannin content of the wine increases due to the direct contact with the wood during fermentation and aging.
In general wines such as Sangiovese or Cabernet Sauvignon have a higher tannin content, and Pinot Noir or Merlot have a low or moderate level of tannins.