>
> I'd guess that the wine is rather tannic rather than too acidic.
>
> Tom S

My guess would be the same as Tom'S in that tannins are causing the
harshness, but higher acidity can accentuate the harshness.

Fining with Gelatin would only be my choice if the tannins were of
poor quality (bitter). Age will soften the wine. ML will obviously
lessen the acid.

If the wine is to be aged for any extended period of time, MLF is a
good idea, less it occur in the bottle.

clyde