A robust, strong fermenting strain for the production of highly aromatic full-bodied red wines and aromatic, crisp white wines.
Fermivin LVCB is ideal for mineral, fresh, aromatic white wines. It is ideal for fermenting highly clarified must from 12 degrees C upwards, with high potential alcohol content.
Fermivin VB1 is well adapted to ferment very clear musts, is a strong fermenter and has a low nutrient demand.
Fermivin TS28 is a yeast for aromatic and crisp sauvignon blanc type wines, as it optimises the release of thiol-type aroma precursors.