For sweet and dry ciders with a fresh aromatic profile, notes of cooked fruit and a sweet, round mouthfeel.

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.

Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel-fermented Chardonnays.

Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer.

Neutral character, with low fusel-alcohol production. Ferments dry.

Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the fermentables to become the prominent flavors.

Classic cider yeast that ferments dry, but retains the flavor from apples.

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

Designed for Pinot Noir, contributes spicy notes and structure. Pinot RC212