All young wines are hazy after fermentation due to tiny molecules such as proteins, tartrates, tannins and phenolics. Whilst natural and harmless, many people have come to expect and like their wine to be clear. To help the accelerate the clarification process, which if given time can settle naturally, winemakers use fining agents.
Some common fining agents include casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein).
Whilst fining with casein and albumin is usually acceptable by most vegetarians, all four cannot be considered vegans friendly as tiny traces of the fining agent may be absorbed into the wine during the fining process. Carbon, bentonite clay, limestone, kaolin clay, plant casein, silica gel, and vegetable plaques are all suitable alternatives.
Intense aromas of red fruits, strawberry, raspberry and cranberry touched by fine nuances of vanilla and liquorice. Silky palate, with good structure and fleshiness. Pleasant and long-lasting finish.
Aromas of red fruits, cherry and strawberry are blended with the notes of vanilla and spice from the oak. Liquored cherries and black pepper on the palate with a well-structured and fleshy finish.
Intense cherry colour with orange hues in the glass. Aromas of stewed red fruits, fig, raisins and vanilla. A rich and full palate with great structure. Elegant and well balanced.