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
- Download ACTIVATION GUIDE
