A yeast particularly suitable for the production of full-bodied red wines. It brings out the aromas of red and black fruit. During alcoholic fermentation it releases a high quantity of polysaccharides and contributes to increase the softness and stability of the colour. The wines obtained are fresh, intense and well-balanced with an excellent long finish. Suitable for fermentations in difficult conditions and at high alcohol contents (up to 17% v/v).