A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with neutral grapes or concentrates. Limits phenol extraction and may neutralize up to 40% of malic acid producing smooth and rounded "nouveau" wines that will mature quickly. A low foaming strain. Also known as the "Narbonne" strain. 59 to 89° F (15 to 30°C) Alcohol Tolerance: 14%.