Vulcano

Saccharomyces cerevisiae var. bayanus, of exceptional osmotolerance and alcohol tolerance, is used for the vinification of dried grapes, since it enhances the characteristics of grape, expanding its fruity notes. It adapts to low and high fermentation temperatures with a reduced production of volatile acidity even at high alcohol gradations. Also, ideal for the sparkling process and élévage on lees, in “classic” methods and “Long Charmat”.