During alcoholic fermentation.
Before or after malolactic fermentation.
Sur lie ageing.
Secondary or bottle fermentation.
Dosage for: 10-30 g/hl.
Effect: Significant sensory improvement after 2-3 weeks
• Composition: Inactive yeast, naturally rich in polysaccharides (18-22%).
• Speeds up sur lie ageing.
• Replaces or supplements endogen lees, in both aroma and taste.
Smoothes out aggressive tannins, thus enhancing body and volume in the mouth..