Fermivin A33 was specifically selected for Cabernet Franc by the University of Chile. Fermivin A33 is a low foaming yeast with a short lag phase, alcohol tolerance (up to 15.5 v/v), a good resistance to SO2 (up to50ppm free) and a low VA and H2S producer. Known for creating wines with good phenolic structure and aging potential which makes it a good choice for wood aging. Enhances varietal character and aromas of black currant, dark chocolate and fresh tobacco.