Selection made in Ljubljana. Extremely strong yeast, quick, reliable. It easily eliminates dual microflora, which is very good for special harvesting varieties of Welsh Riesling, Kerner, ...
The best results are given when fermenting white musts at a temperature of 13-18 degrees Celsius, and for reds at 20-25 degrees.
white wines 20 - 40 g / 100 l
rot wines 20 - 30 g / 100 l
End of fermentation 25 - 50 g / 100 L