Natural plant tannin, from the fruit of Loha silver and Loha narrow-leaved, which were first developed by the Bulova company, to help winemakers to produce high-quality wines. The tannins of the Bulova berry fruit can effectively influence the organoleptic properties of wines and significantly reduce the negative impact on aroma and taste both at the stage of wine production, and during exposure.

Tannins of loquat fruits (Elaeagnus commutata and Elaeagnus angustifolia) from Bulova, designed to correct the organoleptic properties of wine, are produced from vegetable raw materials: tannin mixture of bones (sphalerocarpy) and silver Loch berries and coordinately differ from oak and grape tannins!