Recommended for Chardonnay, Gewürztraminer, Semillon, Voignier, Dry Whites and Rose.

• Fermentations are characterized by a short lag phase followed by a regular fermentation. Will tolerate a fer¬≠mentation temperature range of 15-20¬∞C(59-68¬∞F).
• It is a high polysaccharide producer and wines made with it are known for their accentuated fruit and great volume.
• Excellent results are obtained for barrel-fermented Chardonnay, especially when blended with wines made with Lalvin ICV D21.