Estratti vegetali

Vegetable extracts

Natural is in fashion

Vegetable tanning is today’s most classic, traditional and recognisable technique compared to other types of tanning. It is the only method that can impart unique properties to leather and respects the environment. Vegetable tanned leathers combine comfort, beauty, fashion, versatility and uniqueness.

The texture and smell of leather produced using vegetable extracts is natural. The leathers are produced by skilled craftsmen blending the best extracts with selected natural oils and fatliquors, the smell becomes a perfume for leather lovers. Bags, rugs, briefcases, belts, chairs, boots and saddles are a few of the things made by using all natural extracts.

Like all natural things leathers which are produced using natural vegetable extracts have their own life. Vegetable tanned leathers are not the same for their entire life, but change continuously for the better. When the leather is brand new the colour is bright and has a warm touch and a good feeling. Leathers tanned with these extracts slightly change their appearance after a period of wear and aging, they become less bright while maintaining a warm and silky touch.

Vegetable extracts and tanning

The term tannin was used the first time in 1796 to indicate a substance present in vegetable extracts capable of forming insoluble complexes with proteins of animal skin by preventing the action of proteolytic enzymes that could affect the physical condition of the skin. This process has been practiced over the years more and more frequently so that it is the basic tanning principle for the production of sole leathers. Tannins are gathered from many types of trees and plants and can be present either in bark, leaves, wood or even in fruits and roots. Only tannins are able to give tanned leather these unique characteristics that make them so special and so easily distinguishable. The “smell of leather” for example, is something typical and unique conferring distinctive characteristics.

In today’s tanning process, craftsmen use vegetable tannins in both liquid and powder form. From the chestnut wood the most famous and ancient extract is obtained. Equally common in vegetable tanning is the quebracho extract obtained from the wood of a tree that grows primarily in Argentina: this extract gives the leather a special reddish colour and an unmistakable warm touch and a bright appearance.

In addition to chestnut and quebracho extracts, Tara tannins are mainly used in automotive upholstery. Minosa extracts (Tanwat) which give a special pink colour to hides are suitable for leather goods, shoe uppers and leather soles. Gambier extracts are mainly used for full grain and fine valuable articles. Finally, myrobalan extracts produce leathers with a uniform colour and a soft touch.

Product name Description Physical status Tannins content (%)* Humidity (%) pH (6.9°Bè)

Chestnut N

Astringent chestnut extract

Powder / Liquid

76 ± 1.0

Max 8

3.5 ± 0.3

Chestnut  N2

Astringent chestnut extract

Powder

76 ± 1.0

Max 8

3.5 ± 0.3

Dulcotan RN

Sweetened chestnut extract

Powder

72 ± 1.0

Max 8

4.5 ± 0.2

Dulcotan Special

Sweetened chestnut extract

Powder

72 ± 1.0

 Max 8

4.5 ± 0.2

Indusol ATO

Cold soluble ordinary quebracho extract 

Powder

72 ± 1.5

Max 8

4.7 ± 0.3

Indusol ATG

Cold soluble quebracho extract

Powder

72 ± 1.5

Max 8

4.6 ± 0.3

Indusol ATS

Partly soluble quebracho extract

Powder

72 ± 1.5

Max 8

4.6 ± 0.3

Indusol ATD

Partly soluble quebracho extract

Powder

72 ± 1.5

Max 8

4.4 ± 0.3

Ormotan T

Tara tannin

Powder

Min 48

Max 13

3.4 ± 0.4

Tara Extra Liquid

Tara tannin

Liquid

Min 27

Max 60

4.0 ± 0.3

Gambier CM

Gambier extract 

Powder

Min 50

Max 12

4.6 ± 0.3

Gambier Purified Liq.

Gambier extract

Liquid

Min 28

Max 65

3.8 ± 0.3

Myrobalan

Myrobalan extract

Powder

Min 70

Max 8

3.4 ± 0.3

Tanwat Solid Mimosa

Mimosa extract

Powder

Min 60

Max 15

4.9 ± 0.3

Tanwat Ordinary Mimosa

Classic mimosa extract

Powder

Min 70

Max 5

4.8 ± 0.3

Tanwat GS Mimosa

Clear mimosa extract

Powder

Min 66

Max 5

4.8 ± 0.3

 * The tannin content is carried out using the Filter method, with the exception of Tanwat products that have been obtained by Shake method.