Producer: IOC

Article N :

Saccharomyces  Cerevisiae. Strain is used to highlight an aromatic intensity on floral, citrus and spicy notes in rosé wines.
The contribution to taste is also essential since it contributes to reducing aggressive sensations such as acidity, dryness and bitterness.

Dose:  20 – 30 g/hl

Packaging:  20 x 500 g