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Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas). Breeding selection. Grape varieties: Riesling, Sauvignon, Colombard, Rolle, Manseng. Other red varieties for rosé wines. Expression of volatile thiol-type varietal aromas and fermentation aroma production (esters). Adapted to difficult fermentation conditions.
Recommended for:
* Wines with high aromatic intensity.
* Wines with a strong varietal and fermentation aroma profile.
