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Saccharomyces cerevisiae yeast selected for its ability to lower the alcohol content while preserving the acidity of wines.
- Decrease of ethanol content of up to 0.5 % vol.
- Preservation or production of malic acid during AF.
- Adapted for production of harmonious, well-balanced white, rosé and red wines.
- Elegant aromatic profile, respectful of the varietal character and the terroir.
- Imparts vivacity and aromatic freshness.