Suited for wines where high aromatic intensity, especially volatile thiols is desired.
Lalvin Sensy gives more open wines and produces no or very little H2S
A genuine tool to reveal fruity esters in white or rosé wines, helping to reduce acetaldehyde formation also.
The perfect balance between volume on the palate and a fresh finish with white wine.
Specific starter culture for White and Rosè wines for the expression of varietal thiols and the aromatic compounds
IOC RÉVÉLATION TERROIR™ has been selected for Pinot noir because of its excellent ability to preserve colour.
IOC BE THIOLS™ brings out fruity thiols in white or rosé wines
Perfect for highly expressive sparkling wines.
It is an ideal yeast for wine destined for aging.
Specialised sparkling wine yeast for the fermentation of both base wines and secondary bottle fermentation
Gaïa™ is a completely natural tool for limiting pre-fermentation sulfiting, whether used during cold soak or earlier.
Bordeaux selection for stylish elegant reds. Favours extraction of soft tannins and retains colour.
A general purpose yeast for both red and white wines. It has neutral to low aroma production and does not dominate varietal character.
Used in medium-full bodied reds where a rich, lush and balanced mouthfeel is required and contributes a rich mid-palate structure.
Offers good mouthfeel and stable colour extraction, promotes violet and red fruit aromas and enhances and respects varietal character.
Promotes aromatic expression and complexity and contributes to mouthfeel. Recommended for tank and barrel fermentations.
Used in the production of white wines in particular Chenin Blanc and Riesling, where a creamy, texture driven contribution is sought.
BIODIVA™ will help control development of the wine’s aromatic complexity by favouring the perception of certain esters without overwhelming the wines.
A yeast suited to white varieties where mouthfeel and high aromatic intensity (including ester production) are sought.
FLAVIA is selected for its capacity to release enzymes with α–arabinofuranosidase activity, and can impact on the varietal aromas of varietal grapes.
Particularly suited for white wines destined for extended lees contact and has the ability to enhance floral aromas, important in Riesling.
Highly fructophilic and adapts more quickly after inoculation as it has been optimised to perform well under stuck fermentation.
Uvaferm BDX™ yeast preserves the phenolic compounds in the wines and allows the winemaker to elaborate wines with strong colours and high total polyphenol levels.
High aromatic potential yeast, used when the expression of esters and thiols are sought in white or rosé wines.