Isolated in 1991 at the Swiss Federal Research Station in Wädenswil, Switzerland. Its low heat generation during fermentation helps winemakers minimize the potential for temperature spikes and possible H2S problems. Produces higher levels of glycerol and succinic acid, especially when fermented between 15-20°C(59-68°F), which helps add complexity to the mid-palate. In white wines, Lalvin W15 helps retain bright fruit characters while optimizing mouthfeel and balance. It also performs well with both Pinot Noir and cooler climate Syrah.