Nature at the service of wine.
Choosing and using the yeast according to the characteristics of the must, the technology available in the winery and the final objective allows you to
make the most of all the potential of a natural and valuable tool.
Saccharomyces cerevisiae characterised by regular fermentation kinetics and adaptable to different temperature and nutrition conditions. Regarding the aroma, it ensures respect for typical varietal features. The white and rosé wines obtained are highly pleasant thanks to their aromatic complexity and cleanliness.
Saccharomyces cerevisiae for the primary fermentation of white grapes with faint aromatic patrimony. Trebby is distinguished by the high production of fermentation esters and acetates, that is higher if nitrogen nutrition is well managed. Trebby is successfully used in musts which, due to the imperfect ripening of the grapes, have an aromatic content lower than expected.
A strain recommended for large-scale winemaking with problems such as availability of tanks, cooling systems, workers or the time necessary for following strict protocols. SLC is aimed at “technological” fermentation that requires speed and a reduction of controls on the must and in the winery.
The ideal strain for modern, fresh and long-lasting wines. Among wine yeasts, Spring stands out for the negligible production of acetaldehyde and SO2. Particularly suitable for the vinification of varieties that tend to go into reduction, thanks to the very low production of H2S. The white, rosé and sparkling base wines obtained with Spring retain their varietal aromatic complexity over time.
Yeast with a high resistance to alcohol content (15,5% v/v), it adapts to different fermentation conditions, for example at high temperatures, and has a good varietal expression. Depending on the fermentation conditions, it slightly degrades malic acid, a feature that could favour a faster start of malolactic fermentation. The wines have a soft, structured and complex sensory mouthfeel.
Versatile organic yeast suitable for different fermentation conditions. It is used in the first fermentation of red, rosé and white wines. It has an excellent dominance over indigenous microflora, adapts to high sugar levels, does not interfere with the typical grape variety aromas.
