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Yeast for fruity red wines (« primeur » style). "Terroir" selection.

Grape varieties: Gamay.

• Isolated in Beaujolais.

• High production of fermentation aromas and red fruit characters.

• Favors rapid initiation of MLF.

• Strain recommended for: aromatic and fruity wines, with roundness and length.


• 15 - 30 g/hL (150 - 300 ppm). In the case of prefermentative cold maceration (cold soaking), it is recommended to add yeast at 5 g/hL (50 ppm) during tank filling, in order to dominate the indigenous flora, then to complete with 15 to 20 g/hL (150 - 200 ppm) at the end of maceration, before increasing the must temperature.