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.
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For the production of rosé wines and young red wines which will be aged for a medium amount of time. It enhances fruity notes while maintaining freshness in both the nose and mouth. |
depliant |
TS |
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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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Freshness, cleanness, longevity, varietal notes. It doesn't produce acetaldehyde, SO2 e H2S. |
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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