All red varieties and stuck ferments

  • High colour and flavour extraction capacity due to natural enzymatic maceration activity
  • Optimal yield of all valuable components of the grapes, emphasising the true varietal and terroir character
  • Extremely robust yeast, suitable for restarting stuck fermentations
  • Very low SO2 formation giving excellent MLF compatibility
  • High alcohol tolerance +16%; temp range 16-32ºC
  • Good clarification properties after pressing
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