Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas). Breeding selection. Grape varieties: Riesling, Sauvignon, Colombard, Rolle, Manseng. Other red varieties for rosé wines.
- Expression of volatile thiol-type varietal aromas and fermentation aroma production (esters).
- Adapted to difficult fermentation conditions.
* Wines with high aromatic intensity.
* Wines with a strong varietal and fermentation aroma profile.