Prosecco, sparkling wines and fresh white wines

  • Very robust yeast for the production of sparkling wines, proseccos and crisp dry white wines
  • High fermentation and pressure tolerance for sparkling production – both primary and secondary fermentation
  • Excellent riddling properties and fast flocculation
  • Emphasises varietal character with fresh citrus/lime flavours
  • Low nutrient consumption
  • Produces moderate levels of SO2 to suppress MLF

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