Excellence^®
ROSE

Excellence® Rosé is a yeast selected for its high capacity to consume SO2 and its low production of undesirable compounds during alcoholic fermentation (acetaldehydes and sulphur compounds). Its ability to reveal fermentation esters combined with its negative SO2 balance, allows the yeast to reveal rich and intense aromatic profile.

Wines fermented with Excellence® Rosé therefore have total SO2 levels close to 0. The low production of compounds combining SO2 (acetaldehydes) offers the winemaker the opportunity to reduce sulphite doses while improving its efficiency.

Excellence® Rosé produces mainly fermentation esters which, combined with the absence of aromatic masks, give the yeast the ability to reveal intense notes of yellow fruit and flowers. In addition, Excellence® Rosé allows wines to express freshness and liveliness by preserving L-malic acid.

This product is allowed for a use in Organic and NOP according to the current regulations. See the certificate.