Tannins are organic compounds found in the skin, seeds and stems of grapes that give wine a unique flavour and texture, as well as improving its storage conditions. They are appreciated in wine tasting because they provide an astringent and rough sensation. Tannins are polyphenolic compounds, with a wide variety of functions, that bind to proteins and other molecules. They are formed in grapes during the ripening process; as they ripen, the levels of tannins increase. The variety of grape used, exposure to sun and air, the time of harvest, the growing conditions and the winemaking process can increase the concentration of tannins in grapes. Therefore, depending on the region and its climate, grapes can have different amounts of tannins. Tannins in wine are responsible for many of the sensory characteristics associated with red wines, they can give a dry mouthfeel, astringency and bitterness, and can have a flavour that is described as grassy or earthy. Tannins can also have an effect on the texture of the wine, making it heavier and more viscous. During winemaking, in the maceration process, tannins are extracted from the skin, stem and seeds. The must is left in contact with the grape solids, allowing the tannins to dissolve into the liquid. The length of maceration depends on the type of wine being made and the style you want to achieve. Lighter wines may have a short maceration, while more complex and structured wines may have a longer maceration. After maceration, the must is separated from the solids and fermented; in this process the tannic compounds can interact with other substances, affecting the final flavour and aroma of the wine. The ageing stage can also have an effect on the tannins, causing them to soften and integrate better into the wine. The role of tannins in wine is complex, providing colour, complexity, structure and ageing capacity, and while they are important for the flavour and quality of the wine, it is interesting to remember that not all wines have the same level of tannins, and that the quality of tannins can also vary depending on the winemaking processes. In addition, the tannins in wine can exert an antioxidant and anti-inflammatory effect, helping to prevent degenerative and cardiovascular diseases and cellular ageing. In our Tinto Federico wines, tannins can be appreciated in our Tinto Federico Roble, Tinto Federico Crianza, Tinto Federico Reserva and Tinto Federico Gran Reserva, as described in the tasting notes for each of them. Try them and find out which one you like best!