- Blend of a cryophilic strain Saccharomyces uvarum and a strain of Saccharomyces cerevisiae ex ph. r. bayanus.
- In fermentations at low temperatures, it finds the ideal conditions to express its enological qualities: low yield sugar/alcohol, high glycerol, low volatile acidity, high ß-phenyl alcohol (rose and spicy aromas).
- Preserves juice acidity producing malic and succinic acids.
Recommendations: White, red and rosé wines; low temperature fermentations; late harvest.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)
