Fermentation qualities and œnological aptitudes are the two essential criteria LAFFORT uses to select ZYMAFLORE® yeasts. LAFFORT's R&D department has developed two techniques. First, Terroir selection: selection of dominant yeasts in wines from the best "terroirs". Second, Breeding: consists of cross-breeding two strains, with no GMO involvement, then isolating a strain in the offspring which displays the desired parental characteristics. This technique allows for higher strain selection precision.
Yeast for Mediterranean red grape varieties, particularly Sangiovese, premium to super premium. Ability to produce fruity, round, supple wines for early release on the market. Due to its short lag phase and easy implementation, results in efficient and complete fermentations.