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Yeast (Saccharomyces cerevisiae), Emulsifier E491 (sorbitan monostearate). NDA 21 was isolated from spontaneous fermentations made in the original region of Nero d’Avola, in Sicily. This strain is the result of a 4 year research by the Regional Institute of Wine & Vine in collaboration with prestigious Sicilian wineries.

Fermentation abilities:
- Strong fermenter and quick fermentation kinetic (6 to 7 days).
- Very good alcohol tolerance: up to 16% vol./vol.
- Low to medium nitrogen requirements.