Fermentation aromas.
• Yeast selected for its implantation and fermentaiton capacities.
• Its ability to produce fermentation aromas makes this strain very suitable for the production of technical rosé wines, especially when they are made from grapes of low aromatic potential.
DOSAGE:
• 20 - 30 g/hL (200 - 300 ppm) (depending on the must characteristics and vinification conditions)
