Chardonnay, Pinot Gris, Gruner Veltliner

  • Increases palate weight and mouthfeel – gives a real juiciness and minerality to the wine
  • High production of mannoproteins and polysaccharides combined with rapid yeast autolysis after fermentation – perfect for ageing on fine lees
  • Very low SO2 formation – ideal for easy MLF
  • Prefers warmer temperatures 18-20ºC
  • Recommended for all barrel fermented white wines
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