Yeast for Mediterranean red grape varieties.

"Terroir" selection.

Grape varieties: Grenache, Carignan, Sangiovese, Mourvèdre, Syrah, Merlot.

• Isolated in Tuscany.
• High production of red fruit-type fermentation aromas.
• High glycerol production.
• Recommended for fruity, supple and floral wines.
• Strong expression of Sangiovese varietal characters and that of other Mediterranean grape varieties.

DOSAGE:

• 20 - 30 g/hL (200 - 300 ppm). In the case of prefermentative cold maceration (cold soaking), it is recommended to add yeast at 5 g/hL (50 ppm) during tank filling, in order to dominate the indigenous flora, then to complete with 15 to 20 g/hL (150 - 200 ppm) at the end of maceration, before increasing the must temperature.