This strain of Saccharomyces bayanus was selected in the Champagne region for its refinement and quality, which get transferred to the wines to be fermented. Originally used for the classic method of second fermentation, it fully expresses its potential also in the closed tank method of second fermentation. Appreciated for its resistance to low temperatures, it is able to produce a quality sparkling wine, noble and with personality. Given these characteristics, NOUVEAUX FERMENTS is one of the more attractive strains for the production of petillant and sparkling wines via bottle or closed-tank fermentation.