Yeast for high-alcohol fermentations, and to restart stuck fermentations.

Yeast for red and white wine fermentations.

Yeast for fruity and spicy wines.

Yeast for difficult white wine fermentations, low turbidity, high volumes, low temperatures.

Yeast well suited for ester production in rosé wines.

Saccharomyces cerevisiae to reveal the typicity of Prosecco and other aromatic and fresh wines.