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 yeast selected for its ability to lower the alcohol content while preserving the acidity of wines.