At each winemaking opportunity it is possible to find the yeast that best suits the grape variety, grape quality, winery practices, winemaker's inspiration and that can offer an excellent base on which to satisfy the wine market demands.
A specific yeast for one of the most requested categories of wines: pleasant easy to drink sparkling wines. Guarantees longevity, intensity and elegance in the wines. |
depliant |
TS |
focus |
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An yeast made to enhance the aromatic potential of grapes rich in thiols. |
depliant |
TS |
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For the fermentation of white and rosé wines in order to achieve the development of aromas that go from tropical to citrus notes. Thanks to a very low production of riboflavin, it improves wine longevity in the bottle. |
depliant |
TS |
focus |
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Gives and enhances the varietal flavours of white, red and "nouveau" wines. It's very resistant to high levels of free SO2. |
depliant |
TS |
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For sparkling wines with strong aromas of fruits and flowers and an interesting cleanliness both of smell and of taste. |
depliant |
TS |
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Freshness, cleanness, longevity, varietal notes. It doesn't produce acetaldehyde, SO2 e H2S. |
depliant |
TS |
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For fresh and fruity white wines. Used mainly in the primary fermentation of white grapes with little aromatic properties. |
depliant |
TS |
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Quality and safety for all wines. Very low production of acetaldehyde and H2S. |
depliant |
TS |
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Saccharomyces bayanus for pure fermentation. Very active, especially for re-fermentations (sparkling wines). |
depliant |
TS |
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Saccharomyces cerevisiae for pure fermentation. Very active, for every kind of wine. |
depliant |
TS |
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