Controlled by the microbiology laboratory from the University of Reims, Champagne-Ardenne (France), faculty of sciences.
This strain is characterized by its cryophilic nature, making it ideal for fermentation at low temperatures. Another peculiar characteristic about this yeast is that after fermentation, it goes through a quick autolysis, releasing polysaccharides in the wine. This optimizes sur lees programs not only for Chardonnay but for all the wines that would benefit from a big mid-palate.
This yeast also has a significant consumption of malic acid and doesn’t produce significant amounts of SO2.