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Vintage White yeast from Enartis.  During the sur lie stage, it enhances varietal aromas and releases a large amount of polysaccharides. Its tendency to form lightly compacted lees reduces bâtonnage and pump-overs. It is recommended for barrel fermentation due to its moderate fermentation speed.

  • Applications: varietal expression; barrel fermentation; lees ageing; large volume on the palate
  • Dosage: 20-40 g/hL

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