Gelatin Powder, 100 Bloom; Fining Agent SIZE:300 g Ageability: Medium (3-5 years)

Ageability: Medium (3-5 years)

A medium-dry palate leads in to a juicy mineral mouthfeel

made from Vidal Blanc grapes

Fermentation temperature: 10°C to 40°C

ORIGIN BC S103 was selected in the Champagne region on Chardonnay for its excellent fermentation characteristics and its great resistance to extreme wine making conditions

Gelatin Powder, 100 Bloom; Fining Agent SIZE:300 g Ageability: Medium (3-5 years)Gelatin, powder, 100 bloom. A traditional fining agent used to clarify whites or reds and to soften tannins or remove color in reds. Because it removes tannins it finds use in reds which are too astringent. It is best used during the first six months or there is a risk of increasing the perception of bitterness. When used with white wines use an equivalent weight of tannin or kiesolsol to prevent a potential gelatin haze. Normal usage is 0. 5 to 1. 0