VASON GROUP

  Epernay 2

 Saccharomyces cerevisiae: This varietal cryophilic strain is used for fermentation of white wines from neutral or aromatic grapes. It can also be used for aromatic red varieties.

 Flavour 2000

 Saccharomyces cerevisiae: is perfect for producing fresh and fruity wines. It is also recommended for white and red wines, aromatic red wines and young and new wines. It is suitable for petillant wines.

 Montrachet

 Saccharomyces cerevisiae: Fermentation energy, roundness and balance. Excellent resistance to sulphur dioxide. Montrachet is suitable for the fermentation of red grapes and ensures the production of important wines.

 Bayanus PC

 Saccharomyces bayanus: Bayanus PC is particularly well suited for restarting fermentation, prise de mousse and difficult fermentations. It is very resistant to alcohol and sulphur dioxide.

 Nouveaux Ferments

 Saccharomyces bayanus: The French solution for quality sparkling wine. Noveaux Ferments is selected in the Champagne region for its finesse and quality. It is excellent for both the classic method and in autoclaves.

 L.P.A.

 Saccharomyces bayanus: Finesse and quality. Guarantees a safe and rapid start of the fermentation process even in the presence of high alcohol content. Can be used late in the process through bâtonnage.

 ERSA 1376

 Saccharomyces cerevisiae: For fruity, intense and persistent, and thiolic varietal white wines.

SV 19

Saccharomyces cerevisiae: Species strain for white wines with extremely delicate, balanced and highly stable aromatic composition

 VP 5

 Saccharomyces cerevisiae: For red wines characterized by intense and persistent aromatic notes of red berry.

 260

 Saccharomoyces cerevisiae: selected strain from the DOC region Bianco di Custoza. Recommended for special white wines.

 337

 Saccharomoyces cerevisiae: selected strain from the Soave DOC wine production region. Suitable for white, pink and red wines to maintain aromatic composition.

 Premium Blanc 12V

 Saccharomyces cerevisiae: Aromatic expression of wine. Selected in Alsace to work with aromatic white varieties of grapes. It is suitable for elevage of high-quality wines in oak barrels.

 Premium Chardonnay 

 Saccharomyces cerevisiae: Aromatic cleanliness and elegance both during primary fermentation and prise de mousse, where it gives complexity to the wine. Selected for the production of high-class wines.

 Premium Prosecco

 Saccharomyces cerevisiae: Aromatic finesse and effective fermentation in the name of varietal enhancement. Selected for the production of high-value still, petillant and sparkling wines elaborated in bottles and autoclaves.

 Premium Sauvignon

 Saccharomyces cerevisiae: An exclusive strain for the production of aromatic varieties in order to produce complex, fine, elegant and thiol-rich white wines.

 Premium Zeropiu

 Saccharomyces cerevisiae: This yeast is selected for its decreased tendency to produce sulphur dioxide. Suitable for the production of whites, reds and rosés, in accordance with the recommended procedures.

 Premium Supertuscan

 Saccharomyces cerevisiae: Harmony and excellence. Yeast suited for production of red wines with great structure, a high alcohol level and long refinement. It stimulates FML and adds an elegant fruitiness.

 Premium Zinfandel

 Saccharomyces cerevisiae: Selected in Salento from Primitivo di Manduria wine in order to give life to an international style. Suitable for managing high alcohol fermentations.

 Premium Rouge

 Saccharomyces cerevisiae: This strain has a structure, composition and specificity well suited for the production of red wines intended to be refined in barrique and aged. This yeast is selected in the Bordeaux region for the production of quality red wines.

 Premium Fructo

 Saccharomyces bayanus: Security during difficult fermentations and while restarting fermentation. Selected for its particular capacity to assimilate fructose. Excellent for stuck fermentations.