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Suited for wines where high aromatic intensity, especially volatile thiols is desired.

SAUVY has been selected for white wines due to its unique metabolism and enzymatic activities resulting in the exceptional potential to uptake and release volatile thiols.

Wines fermented with SAUVY show typical flavours of boxwood, gooseberry, tomato leaf, passionfruit, citrus and black current. This yeast also favours refreshing and crisp mouthfeel sensations.

  • Moderate to high fermentation rate.
  • Very low volatile acidity production.
  • Low relative potential for SO2 production.