La Claire extreme, Saccharomyces cerevisiae strain isolated in the Napa Valley area (California) specific for prestigious wines with high alcohol content.
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).
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.
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.
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