Yeast for wines intended for cellaring, with structure and volume.
Breeding selection. Grape varieties: Cabernet Sauvignon, Merlot.
• Preserves varietal specificity and terroir (aromatic neutrality and preservation of polyphenolic potential).
• Strong release of polysaccharides (supple tannins) and Hsp12 peptide (sweetness).
• 15 - 30 g/hL (150 - 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.