Controlled by the microbiology laboratory from the University of Reims, Champagne-Ardenne France, faculty of sciences.
This is AEB's workhorse red wine yeast and is similar in characteristics to the Fermol Blanc.
Thanks to its vigor and resistance, it rapidly prevails over the indigenous flora found in large quantities in red wine vinification. It is a consistent and reliable yeast particularly recommended for the production of young wines, rosé wines and wines for medium-term aging, with intense red berry aromas and good structure.
Furthermore, when compared to other selected yeasts, Fermol Rouge produces wines with more intense colour, given its ability to fix the colouring substances extracted during maceration.