This strain of Saccharomyces cerevisiae was selected for its high fermentation energy and optimal resistance to sulfur dioxide.

It heightens the aromatic characteristics of the original must and it is particularly recommended for fermentation of red grapes. Its strength ensures a rapid start of fermentation, and a low production of sulfurs and volatile acidity.

Suited to work in difficult conditions, MONTRACHET guarantees the production of serious wines rich in glycerol and respecting the characteristics of the grape variety.

It can also be used effectively for the elaboration of white and rosé wines.

This is the reference strain for its adaptability and vigor.