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 |
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For high-alcohol red wines, rounded and well balanced with fresh fruity aromas. |
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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This yeast is selected for use in structured red wines. In particular it possesses an elevated resistance to high levels of alcohol (15.5% v/v) and a good varietal expression. |
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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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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