What do red wine and vegetable-tanned leather have in common?

Apart from an age-old tradition, there’s another factor that unites them: tannin.

Tannin is a totally plant-based substance belonging to the class of polyphenols, known for their antioxidant properties. It is found in wood, fruits and vegetables and is extracted through a process similar to infusion. Chestnut or Quebracho wood is chopped and put into autoclaves, rather like giant teapots. On contact with hot water, the wood releases its tannin, which is subsequently turned into powder after the water has evaporated.

In red wine, tannin is found in the pips (seeds) and skins of black grapes, and released gradually during maceration and fermentation. It is responsible for the typical red color of wine, which varies with the type of grape and how long the wine has aged.

The vegetable tanning method uses tannin to transform animal hide into leather: a craft that has remained unchanged over the centuries. This slow, meticulous process is overseen by skillful master tanners, and results in a unique material that ages gracefully while also maintaining its distinctive beauty and character. Every hide is unique, with natural variations and “imperfections” that add to its authenticity.

Why is vegetable-tanned leather so environmentally friendly?

• It is made from the hides of animals intended for the food chain.
• It uses tannin extracted from natural plants, without adding chemicals.
• The forests from which the wood is sourced are responsibly managed, with a tree replanted for every tree felled.

Just like a good wine, vegetable-tanned leather improves with time, becoming increasingly valuable.

So… CHEERS!