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Yeast for wines showing structured and silky tannins. Cabernet Sauvignon, Cabernet Franc, Tempranillo, Merlot...
Improved cell viability at high fermentation temperatures.
Preserves varietal specificity and terroir (very low production of fermentation aromas).
Good for aging on lees (liberation of Hsp12 protein gives perception of sweetness).
High polysaccharide release (contributes to softening tannins).
Helps to mask the perception of green characters.
Dosage: 150 - 300 ppm.