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.
Strain recommended for elegant and structured red wines meant for ageing, and defined by their elegance, combining structure, mouthfeel and color intensity. Tolerance to high tempurature, insuring fermentation security even in tough conditions.