This is a highly aromatic strain suitable for white & rosé wines. This moderate fermenting yeast confers fragrant aromatic esters to the wine which enhance varietal expression and aroma. This positive aromatic impact can be used to complete the natural aromatic qualities of the grape, or to enhance where the grape itself is lacking. Suitable for Germanic aromatic white wines such as Riesling, Gewurztraminer and also recommended for Sauvignon and Semillon where the wine maker requires a positive aromatic esters contribution from the yeast.

Flavour / Mouthfeel Characteristics: The aromatic fruity ester contribution of this yeast is fully apparent in the flavour of wines made using this strain. Also the moderate glycerol production of this strain means that there is some enhancement to both body and mouthfeel.

Aroma Characteristics: This strain confers intense aromatic esters which give powerful fragrant fruity and spicy notes.

Higher Alcohol Wines: This yeast is not suitable for wines above 14% ABV.