Yeasts

Specially selected for the production of elegant, fruity red wines for laying down.

Particularly adapted to making fruity and intense primeur wines made from Gamay and Pinot noir (Sicarex Beaujolais) selection.

Expresses all the potential of Syrah on different terroirs for making red and rosé wines.

Reveals aromatic complexity of Grenache while respecting its typical nature.

Very resistant to alcohol for making round, powerful and balanced wines.

Perfectly adapted to making great long ageing wines made from Merlot and Cabernet Sauvignon varieties.

Suitable for alcoholic fermentation of musts derived from thermovinification, enhances aromatic potential for the production of fruity, round wines.

Association of yeasts for fast start ups and guaranteed end of fermentation.