We can say that a wine is tannic when, sipping it, we experience a strange (and pleasant) sensation in the front part of the mouth, as if the saliva had disappeared and the tongue had lost its usual agility.

It is a typical effect of red wines, both young and old, while it is not perceptible in rosé and white wines.

It can vary in intensity and quality depending on the grapes used; in fact there are varieties that are very rich in tannins, the substances that produce this effect, such as Nebbiolo, Sagrantino, Sangiovese, Montepulciano, and so on.

Moreover, it can vary according to the maturation and aging the wine has been subjected to; the contact with the wood of the barrel can in fact cushion, disguise or soften tannins, while time always helps to smooth the most angular characters. So, depending on when we taste the wine, we will have tannins that we can describe as aggressive, strong, soft or silky.