Selected active dry yeast: Saccharomyces cerevisiae. GMO Free.
Specific yeast for the detection of thiolic varietal aromas, specifically selected for the exaltation of the molecules responsible for the aroma of Sauvignon wines.
The multiplication in the complex sub‐layer, iYeast® (original second generation process), ensures a secure and regular fermentation, with the possibility to conduct fermentation at low‐temperature (10 ° C).
Its high fermentative force creates wines with low contents of volatile acidity and acetaldehyde, helping to reduce the use of sulfur dioxide in the later stages of wine ageing.
It exalts the traditional Sauvignon aromas, in particular tomato leaves, pepper and asparagus.