Premium® Prosecco

Saccharomyces cerevisiae

Aromatic finesse and effective fermentation in the name of varietal enhancement. Selected for the production of high-value still, petillant and sparkling wines elaborated in bottles and autoclaves.

Given its characteristics, Premium® Prosecco is particularly recommended for the production of petillant and sparkling wines elaborated in bottles and autoclaves. It is also useful for the primary fermentation of white and rosé musts, in case you wish to bring out the product’s primary aromatic characteristics.

Premium® Prosecco does not produce reduced sulphur compounds, and yields good aromatic complexity without interfering at all with the finesse and delicacy of the primary aromatic components. Physiologically, it is optimally resistant to alcohol, sulphur dioxide, pressure and difficult fermentation conditions.


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