Certified organic yeast according to organic production methods specified by European regulations 834/2007 and 889/2008 and in accordance with American regulations (NOP) for organic production. Terroir selection. Grape varieties: All wines.

Torulaspora delbrueckii – Crafting the biodiversity: in association with S. cerevisiae for wines with high organoleptic complexity. Terroir selection. Grape varieties: All wines.

Yeast for grand Chardonnay wines, resulting from a mass selection from a great Burgundy vineyard and breeding technology.

Non-Saccharomyces yeast (Torulaspora delbrueckii and Metschnikowia pulcherrima) for harvest BIOProtection of grapes and juices, as an SO2 reduction strategy. Terroir selection.

Yeast for fruity and round aromatic red wines. Terroir selection. Grape varieties: Merlot, Cabernet Sauvignon, Pinot noir.

Yeast for Mediterranean red grape varieties. Terroir selection. Grape varieties: Grenache, Carignan, Sangiovese, Mourvèdre, Syrah, Merlot.

Yeast for structured and elegant red wines for cellaring. Breeding selection. Grape varieties: Cabernet Sauvignon, Merlot.

No-Saccharomyces yeast Metschnikowia pulcherrima for the BIOProtection of white and rosé musts or grapes during long pre-fermentation phases at low temperatures.

A strain resulting from mass selection from the species Lachancea thermotolerans, selected for its ability to convert part of the sugar in the must into L-lactic acid. Hot climates can result in grapes with insufficient acidity, harming the quality of the wines produced. ZYMAFLORE® OMEGALT is a microbiological solution for BIOAcidification of wines to achieve freshness and balance.

Yeast for fruity and elegant red wines, expressing Pinot Noir varietal aromas. Terroir selection. Grape varieties: Pinot noir.

Yeast for fruity red wines (« primeur » style). Terroir selection. Grape varieties: Gamay.

Yeast for fruity and spicy red wines. Breeding selection. Grape varieties: Syrah, Grenache, Merlot, Malbec.

Yeast for difficult fermentation conditions and sparkling wines. Terroir selection.

Yeast for sweet white wines or dry white wines intended for cellaring. Terroir selection. Grape varieties: Late harvest wines, “Botrytised” wines.

Yeast for white wines of great aromatic finesse. Terroir selection. Grape varieties: Chardonnay, Riesling, Gewürztraminer, Muscadet and other terpene type varieties.

Yeast particularly adapted to vinification in barrels, for white wines which are round on the palate, and which demonstrate varietal specificity. Terroir selection. Grape varieties: Chardonnay, Sémillon, Viognier.

Yeast known for expressing thiol-type varietal aromas (Sauvignon blanc). Terroir selection. Grape varieties: Sauvignon blanc, thiol-type varieties.

Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas). Breeding selection. Grape varieties: Riesling, Sauvignon, Colombard, Rolle, Manseng. Other red varieties for rosé wines.

Yeast for aromatic white and rosé wines with high production of fermentation aromas (esters). Breeding selection. Grape varieties: Chardonnay, Chenin, Ugni blanc, Colombard. Other red varieties for rosé wines.

Saccharomyces cerevisiae yeast for wines with very high aromatic intensity.

Saccharomyces cerevisiae yeast for the production of well-balanced fine white wines, respecting the typical character of grape varieties and terroirs.

Yeast recommended for wines with high aromatic purity, freshness, expression of black fruit notes and great smoothness on mouthfeel. Breeding selection. Grape varieties: Red grape varieties.