Lalvin S6U® was selected by the wine institute in Velletri, Italy. This yeast is recommended for fermentation at low temperature for full and aromatic white and rosé wines. Along with intense aromas, this yeast produces large amounts of glycerol and polysaccharides, which improve the mouthfeel. It has a tendency to slightly acidify the wine.suitable for white and rosé wines (including pale rosé) ferments from 10°C MLF (malo) compatible enhanced mouthfeel from glycerol and polysaccharidesSaccharomyces cerevisiae var. uvarum500 g packagedosage 20-25 g/hl

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