Specific Metschnikowia pulcherrima strain for the microbial flora control in the pre-fermentation phase.
Selected with the University of Bordeaux, Excellence® XR is known to be THE strain of great red wines.
The organoleptic benefits of Excellence® DS combine the freshness of the fruit with a smooth, rich structure and finesse in the palate.
Yeast selected for the production of fruity and spicy red wines, with length and aromatic finesse.
Specific yeast for the intense expression of red fruit aromas. Provides roundness and length in the palate.
Yeast that reveals volatile thiols. Promotes an intense mineral profile with citrus fruit notes.
The solution for the production of clean white wines and for sparkling wine in Charmat method.
Yeast selected for the aromatic optimisation of white and rosé wines due to its high production of esters.
Specific yeast for the production of aromatic white and rosé wines, with a fresh and fruity character.
Excellence® B2 is ideal for the production of white and rosé wines that are clean, round and of great aromatic finesse.
L.A High Degree
Strain adapted to high alcoholic degrees. Ensures a complete fermentation without denaturing the organoleptic profile.
L.A BJL reveals fresh red fruits aromas and improves the aromatic complexity of red and rosé wines.
Strain selected in Burgundy for the production of fruity and balanced wines with intense floral notes.
Robust strain for the production of structured, fruity red wines with volume on the palate.
L.A. Arom ensures a complete alcoholic fermentation and permits to obtain an expressive and harmonious aromatic profile.
L.A PM is ideal for producing clean white wines, as well as for the second fermentation of sparkling wines in bottle or using the Charmat process.
Specific yeast selected to ensure fermentation of white and red musts, respecting varietal characteristics.
Linked technical tools
Guiding the fermentation using precision practices and tools is crucial to avoid microbiological and/or faults.