ABOUT FERMOL CHARDONNAY
- Controlled by the microbiology laboratory from the University of Reims, Champagne-Ardenne (France), faculty of sciences.
- This strain is characterized by its cryophilic nature, making it ideal for fermentation at low temperatures. Another peculiar characteristic about this yeast is that after fermentation, it goes through a quick autolysis, releasing polysaccharides in the wine. This optimizes sur lees programs not only for Chardonnay but for all the wines that would benefit from a big mid-palate.
- This yeast also has a significant consumption of malic acid and doesn’t produce significant amounts of SO2.
- 10-30g/100kg crushed grapes