NT 116 is equally suited for white and red winemaking. It releases varietal aromas and produces esters but delivers different results in reds and whites.

� White wines are fresh, tropical, and zesty
� Red wines are red and black fruit-focused and are well-suited for oak aging
� Very strong fermenter - temperature control is advised when using this low foaming but vigorous strain
� S. cerevisiae hybrid
� Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa