La expresión de color con el juego de la naturaleza

Tintórea Natur

Tintes Naturales

De Argentina al mundo desde 1956

Tintes Naturales

Tintórea Natur...

persigue objetivos eco-amigables y un concepto de desarrollo sustentable en el diseño.
El uso de tintes naturales no solo implica otorgarle valor agregado a nuestros productos, es un renacer de nuestra cultura, de nuestra identidad, de nuestras raíces; implica diferenciación y al mismo tiempo, respeto por nuestro medio ambiente, por nuestras futuras generaciones y nuestra tierra.

Nuestro mundo, tu esencia.

Red Wine

The red-wine production process involves extraction of color and flavor components from the grape skin. Red wine is made from dark-colored grape varieties. The actual color of the wine can range from violet, typical of young wines, through red for mature wines, to brown for older red wines. The juice from most purple grapes is actually greenish-white; the red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which actually have red flesh and produce red juice.

White Wine

White wine can be straw-yellow, yellow-green, or yellow-gold. Fermentation of the non-colored grape pulp produces white wine. The grapes from which white wine is produced are typically green or yellow. Some varieties are well-known, such as the Chardonnay, Sauvignon, and Riesling. Other white wines are blended from multiple varieties; Tokay, Sherry, and Sauternes are examples of these. Dark-skinned grapes may be used to produce white wine if the wine-maker is careful not to let the skin stain the wort during the separation of the pulp-juice. Pinot noir, for example, is commonly used to produce champagne.

Rosé Wine

A rosé wine incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale orange to a vivid near-purple, depending on the varietals used and wine-making techniques. There are three primary ways to produce rosé wine: skin contact (allowing dark grape skins to stain the wort), saignée (removing juice from the must early in fermentation and continuing fermentation of the juice separately), and blending (uncommon and discouraged in most wine growing regions).

Our Wine tasting room

Algo de nosotros

Agradezco a todas las personas que de alguna manera me han introducido al mundo de los colorantes naturales y me ayudaron a llevar adelante este proyecto, que me han iluminado con sus consejos, apoyado y contribuido en este viaje. Me siento profundamente agradecido y muy especialmente a mi familia y a mi compañera de ruta, Paula Likier.

Enrique Meltzer

Contacto

colorantes naturales y teñidos

Tintórea Natur

De argentina al mundo desde 1956