Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas).
Breeding selection. Grape varieties: Riesling, Sauvignon, Colombard, Manseng, various red varieties for rosé wines.
- Expression of volatile thiol-type varietal aromas and fermentation aroma production (esters).
- Adapted to difficult fermentation conditions.
- Recommended for wines with high aromatic intensity, wines with a strong varietal and fermentation aroma profile.
• 20 - 30 g/hL (200 - 300 ppm)