Wines made using UVAFERM VRB� are described as having stable color, round mouthfeel, and good structure, especially through the mid-palate. They also display aromas that complement varietal characteristics.

� Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
� Can partially metabolize malic acid, softening high malic acid musts
� Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
� Saccharomyces cerevisiae cerevisiae strain
� Selected by Centro de Investigaciones Agrarias (CIDA) in Logro�o, Spain