Recommended for Cabernet Sauvignon, Zinfandel, Merlot, Sangiovese, and Syrah.
Fermol Rouge is vigorous and dominant so therefore ideal for optimizing difficult technological conditions where wild yeasts are an issue and consistency is required. It actively extracts tannins from the grapes and produces aromatics typical of young red wines. Its nutritional demand is average. Fermol Rouge ferments very well in high temperature conditions and is a moderate malic acid consumer. It does not produce significant amounts of SO2.