The longevity of a wine can be defined as its predisposition in maintaining its original sensory and colour characteristics over time, contributing to the determination of its value. A wine is valuable if it tastes good and remains like this over time.
The Tinazzi family has been pursuing the longevity of its wines, from both the Veneto and Puglia, for years.
We mentioned the “Longevitis Project” for the first time in October 2023, a project that will last multiple years and that involves two leading figures from the Italian wine sector: oenologist Gianni Gasperi and Fulvio Mattivi (former Professor at the University of Trento – Department of Cellular, Computational and Integrated Biology and currently Scientific Advisor for the Edmund Mach Foundation).
The two experts accompanied the Tinazzi oenology team in Verona and Cantine San Giorgio in Taranto in selecting the grapes and extracting the natural antioxidants from the pips.
Tannins are a natural component in wine, as they are present in the skin, pips and stems.
During the winter months, we extracted different types of tannins and by adding them to various samples of our red wines, we are testing their effects in terms of astringency, longevity and flavour. In this way, we can define which are the best tannins and how to dose them.
The extraction of tannins from the pips is an extremely long and complex operation that has a dual purpose: in addition to improving quality, it also helps implement a circular economy in wine production. Tannins can in fact also be purchased on the market but, if we select and self-produce them, we use part of the pressing waste and turn it into a noble component of the product.
We will keep you updated on the results of our studies over the next few months!