To obtain the full aromatic fermentative expression in white and rosé wines. The ability to ferment at low temperatures allows you to obtain aromas ranging from tropical fruits to citrus notes. Indispensable for increasing the longevity of bottled wines, it actually stands out for its very low production of riboflavin, precursor of the “light-struck” taste defect. Appreciated for the rapid start of fermentation, speed of kinetics and high alcohol tolerance.