Varietal yeast strain selected for its ability to ferment large volumes of white, rosé and red wines. It possesses high technological characteristics and produces extremely limited amounts of compounds that can interfere with wine quality.
Packaging: 10 kg
Fermentation kinetics
Temperature: between 15 °C and 25 °C
Dormancy phase: short
Vigor: vigorous strain
Nitrogen requirements: moderate
Oenological parameters
Alcohol tolerance: 15% vol
Volatile acidity production: low
Production of SO2: low
Killer activity: killer
