Species: Saccharomyces cerevisiae
Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.
Residual Sugar: 0-0.25%
Rate of Fermentation: Very Fast
Foam Production: Low
Volatile Acid Production: Medium
Sulfur dioxide (SO₂) Production: Low
Hydrogen sulfide (H₂S) Production: Low