A single Saccharomyces isolate creating green almond, Granny Smith apple and nougat characteristics found in sherry. For use in secondary fermentation. *Does not make a flor pellicle

Species: Oenococcus oeni blend

Profile: Our blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions.

For red grape and fruit wines, 10gm

Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). This strain can also be used successfully in beer fermentations.

Species: Saccharomyces cerevisiae 

Profile: Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.

Species: Saccharomyces bayanus

Profile: Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics.

Species: Saccharomyces cerevisiae 

Profile: Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft.

Species: Saccharomyces cerevisiae 

Profile: Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties.

Species: Saccharomyces cerevisiae 

Profile: Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinous. Well suited to higher sugar content musts.