Yeast for fruity and round red wines.
Grape varieties: Cabernet Sauvignon, Merlot.
- Isolated in Bordeaux.
- High glycerol production, fermentation security.
- Suitable for extended cellaring.
- Recommended for expressive and rounded wines and with respect to varietal typicity.
• 15 - 30 g/hL (150 - 300 ppm). In the case of prefermentative cold maceration (cold soaking), it is recommended to add yeast at 5 g/hL (50 ppm) during tank filling, in order to dominate the indigenous flora, then to complete with 15 to 20 g/hL (150 - 200 ppm) at the end of maceration, before increasing the must temperature.