Strain selected in Alsace for vinification of aromatic white grapes.

This strain is able to express the aromatic potential of the grape variety in all its complexity, intensifying the varietal notes. Because of its reduced latency time, rapid and complete fermentation kinetic, and KILLER phenotype, it can prevail over the native microflora quickly. It does not produce aromatic substances and hence does not change the grape variety’s notes. Fermentation is possible in a wide temperature range ( 10-35 °C), even if the maximum varietal expression of the grape variety is heightened at a temperature of 18 to 20 °C. PREMIUM® BLANC 12 V is especially recommended if you want to bring out the varietal expression through the promotion of the terpene (linalol, nerol, geraniol,…) and norisoprene components, thanks to the production of glycosidasic enzymes. Such action takes place especially towards the end of fermentation and during the preservation of the wine ‘sur lies’ (on lees). Fruity nuances are obtained in wines made from must rich in amino acid components.

PREMIUM® BLANC 12 V is especially suited for maturing great wines in barrels.