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IOC Sparkling

IOC 18-2007

The Reference for Prise de Mousse (Bottle Fermentation)

The reference strain for sparkling wine production, selected from the best strains of the great Champagne vineyards.

Specialised sparkling wine yeast for the fermentation of both base wines and secondary bottle fermentation. This yeast strain produces high quality wines, preserving both the grape variety and terroir. Renowned for the production of sparkling wine by the traditional method, this yeast is also valued for the production of still wine worldwide. Excellent adaptation to the most difficult liquors: low pH, low temperature, high alcohol content.

Click here for technical information