Yeast for fruity, elegant red wines, expressing the Pinot Noir varietal aroma.
- Isolated in Burgundy.
- Low coloring matter adsorption.
- Very good aptitude for expressing cherry/kirsch-type varietal aromas.
- Recommended for fruity, elegant wines. Pinot Noir varietal expression.
• 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