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S. cerevisiae • cerevisiae Sangiovese, Rosé, Zinfandel, Fruit Forward Reds Selected in collaboration with the Universitá degli Studi di Padova in Italy to enhance the quality and uniqueness of the wines from the Raboso del Piave grape variety. Reduces sensation of acidity and astringency in red wines with difficult conditions such as high acidity. Wines produced using this yeast are described as having delicate fruity aromas such as cherry, blackberry, plum and ripe fruits. Floral characters such as wild violet, as well as spice and vanilla have also been noted. Lalvin RBS 133™ has an optimum synergy with malolactic fermentation.