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 particularly adapted to vinification in barrels, for white wines which are round on the palate, and which demonstrate varietal specificity. Perfectly suitable for barrel vinification and for producing varietal, elegant white wines.