Yeast for fresh white and rosé wines, showing complexity and elegance.
Grape varieties: Colombard, Riesling, Chenin, Sémillon, Sauvignon Blanc, as well as red varieties for rosé wines.
• Yeast strain enhancing varietal aroma expression: grapefruit, passionfruit, mango, and lychee notes.
• High capacity to enhance the thiols 3SH and 3SHA.
• Elaboration of white wines showing complexity and elegance.
• 20 - 30 g/hL (200 - 300 ppm)
In the case of prefermentation cold maceration, it is recommended to add yeast at 5 g/hL (50 ppm) during tank filling, in order to dominate the indigenous flora, then to top up with 15 - 25 g/hL (150 - 250 ppm) at the end of maceration, before increasing the must temperature.