YEASTS

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

Direct inoculation yeast for red and white wines.

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.

Certified organic Saccharomyces cerevisiae yeast in accordance with National Organic Program (NOP) regulations.

Torulaspora delbrueckii for white wines aromatic complexity and for all wines, increased volume and mouthfeel on the palate.

Yeast designed for Burgundian style Chardonnay with lemon, toast, hazelnut, and almond notes.

Yeast designed for Burgundian style Chardonnay with hazelnut, lemon, and almond notes.

Yeast for fresh and aromatic white and rosé wines, showing grapefruit, passionfruit, mango, and lychee.

Torulaspora delbrueckii and Metschnikowia pulcherrima blend for harvest bioprotection, grapes and juices, as an SO₂ reduction strategy.

Bordeaux terroir isolate, suitable for expressive Cabernet Sauvignon and Merlot. High in glycerol.

Yeast for fruity, supple and floral Sangiovese and all Rhone red varieties.

Yeast recommended for elegant and structured red wines meant for aging. Reduces green character, adds mouthfeel.

Metschnikowia pulcherrima for the Bioprotection of white and rosé juice or grapes during pre-fermentation phases at low temperatures.

Non-Saccharomyces yeast (Lachancea thermotolerans) for microbiological acidification of wine.

Yeast for fruity, elegant red wines, revealing the Pinot Noir varietal aroma.

Yeast for early release, primeur-style fruity red wines.

Yeast for the production of fruity Zinfandel or Syrah red wines with good mouthfeel.

Yeast for sparkling wines and difficult conditions.

Yeast with high SO2 sensitivity for sweet white wines or dry white wines intended for cellaring.

Yeast for white wines with high aromatic elegance intended for cellaring.

Yeast suited to white wine fermentation in barrel with roundness on the palate, and varietal specificity.

Yeast known for revealing a full range of thiol-type varietal aromas in aromatic white wines such as Sauvignon blanc.

Yeast for modern aromatic white and rosé wines with high production of fermentation esters.

Yeast for the production of white and rosé wines with a high aromatic thiol intensity.

Yeast for the production of white and rosé wines with a high aromatic intensity.

Yeast for the production of well-balanced northern white wines, respecting the typical character of grape varieties and terroirs.

Yeast for wines with high aromatic purity, enhanced aromatic freshness and expression of black fruit notes and a great smoothness of mouthfeel.