Premium SuperTuscan

 for Sangiovese, Barbera and Nebbiolo 

PRODUCT

Selected yeast for enological use with a high percentage of active cells (at least 20 billion per gram of product), from the esteemed vineyards in the hills of Siena. Strain classified as Saccharomyces cerevisiae according to the old (1970) classification of Lodder.

CHARACTERISTICS

The PREMIUM SUPERTUSCAN yeast is recommended for the production of full-bodied red wines destined for maturation in barrels.
Clean and elegant fermentations can be guaranteed even at high alcohol levels.
At inoculation the yeast manifests rapid fermentation kinetics - which is desirable for fermentation of red wines to inhibit quickly the indigenous microflora. Subsequently, fermentation is steady, with a low froth production.
The low amount of sulfur compounds produced avoids the occurrence of reduction phenomena that can interfere with the expression of the varietal aromas, and with the cleanliness of the fermentation.
PREMIUM SUPERTUSCAN is an excellent producer of glycerol. It is not prone to adsorbing coloring substances on the cellular surfaces, which allows an extension of the rest on the fine lees.

WHEN TO USE

PREMIUM SUPERTUSCAN is a strain recommended for the production of excellent, full-bodied red wines destined for malolactic fermentation, and to come to their full potential during a long maturation.
The characteristics described above make it ideal for the fermentation of must that will generate harmonious wines of high structure and alcohol level.
Experiments conducted in collaboration with the University of Verona on the yeast-bacterium synergy have shown it to be very compatible with Amar04®. A primary fermentation with PREMIUM SUPERTUSCAN creates the optimal basis for the full expression of the bacterium in the execution of a clean and organoleptically desirable malolactic fermentation.
For the use of PREMIUM SUPERTUSCAN, please follow the legal regulations in force in this matter.

Pricing is available on request