It seems to me like your Carmenère is a candidate for one of the “Wine Wizard’s” cheapest, easiest and most favorite ways to improve a tannic wine; egg white fining!
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Get some pointers and considerations a winemaker needs to keep in mind when topping off your aging wine vessels. The Wizard also answers questions on fining agents and malolactic fermentation after cold stabilizing a wine.
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Fermenting Anything & Pectic Enzymes: Wine Wizard
It seems to me like your Carmenère is a candidate for one of the “Wine Wizard’s” cheapest, easiest and most favorite ways to improve a tannic wine; egg white fining! Already a member? Log In