Yeasts for alcoholic fermentation
LIEVITO LA CLAIRE EXTREME 
IOC BE FRESH
Controlling sulphite levels, freshness and roundness in concentrated red wines.
A powerful tool in the winemaking process for ripe harvests and obtaining healthy, clear red wines that are fresh on the nose and on the palate, while keeping sulphites at their lowest level.
Lievito “La Claire” Varietal Touch
La Claire Varietal Touch, active dry yeast, is characterised by a short lag phase associated with moderate fermentation speed. It tolerates low temperatures and is moderately demanding in nitrogen (the best results are obtained by adding organic nitrogen with Activit 0.20 g/hl to alcohol resistant yeast).
ACTIVIN RE
ActiVin RE is derived from inactivated yeast (S. cerevisiae) with strong detoxifying properties, and its formula includes micronutrients, survival factors and vital vitamins that prevent stuck or irregular fermentation.
BLASTOSEL HORIZON
S. cerevisiae yeast selected for its fermentative ability and predominance for white, red and rosé wines
LIEVITO IOC DYNAMIX
LIEVITO IOC 11-1002 K
IOC Calypso
IOC Calypso, active dry yeast for aroma and flavour expression and protection in cold stabulation on the lees
La Claire eXtase
The La Claire eXtase yeast strain is distinguished by its ability to increase the intensity of aromas and flavours in wine, in particular notes of citrus fruits, which provide a pleasing feeling of freshness on the nose and in the mouth.
BLASTOSEL DELTA
Saccharomyces cerevisiae r.f. Bayanus strane isolated to ensure high quality results even with not perfectly healthy grapes or highly clarified musts
BLASTOSEL GRAND CRU
Saccharomyces cerevisiae r.f. Bayanus isolated and selected in the Rioja region, Spain
BLASTOSEL LAMBDA
Saccharomyces cerevisiae r.f. Bayanus strane isolated and selected in Bourgogne area, France
BLASTOSEL P346
Saccharomyces cerevisiae r.f. Bayanus strane selected for providing fresh, fruity and sparkling wines
BLASTOSEL TERROIR
Saccharomyces cerevisiae r.f. Bayanus strane isolated and selected in Champagne area
BLASTOSEL VS
Saccharomyces cerevisiae r.f. Bayanus strane isolated from musts with a high sugar level
LIEVITO “LA CLAIRE” C58
La Claire C58, Saccharomyces cerevisiae strain selected in the Mosel area by the Experiment Station in Trier, Germany
LIEVITO “LA CLAIRE” CGC62
La Claire CGC62, Saccharomyces cerevisiae strain isolated and selected in the Cognac region, France.
LIEVITO “LA CLAIRE” EM2
Saccharomyces cerevisiae isolated and selected by Massey University, New Zealand
LIEVITO “LA CLAIRE” SP665
La Claire SP665, Saccharomyces cerevisiae r.f. Bayanus isolated and selected in the Champagne area, France.
LIEVITO “LA CLAIRE” T73
La Claire T73, Saccharomyces cerevisiae isolated in Alicante area and selected by the University of Valencia, Spain
LIEVITO “LA CLAIRE” VDP
La Claire VDP, Saccharomyces cerevisiae r.f. Bayanus isolated and selected in the Champagne region, France.
LIEVITO IOC 18-2007
Saccharomyces cerevisiae for high quality wines, preserving both the grape variety and terroir.
LIEVITO IOC B 2000
Saccharomyces cerevisiae particularly recommended for aromatic white or rosé wines
LIEVITO IOC BE FRUITS
Saccharomyces cerevisiae indicated for sulphite level control in rich in fruity esters wines
LIEVITO IOC BE THIOLS
Saccharomyces cerevisiae controlling sulphite contents for rich in fruity thiols wines
LIEVITO IOC PRIMEROUGE R9001
IOC PRIMEROUGE R9001, Saccharomyces cerevisiae strain is particularly recommended for making red wines for sale young or as primeur wines.
LIEVITO IOC R 9008
Saccharomyces cerevisiae to increase volume, ripe fruit sensation, salinity, and longevity of structured red wines made from
concentrated grapes at full maturity
LIEVITO IOC REVELATION THIOL
Saccharomyces cerevisiae specific for white and rosé wines asserting the expression of varietal thiols