Structured and complex reds

• Commonly produced aromas include blackberry, blackcurrant, tobacco, and plum
• Can help mask herbaceousness and integrate mouthfeel decreasing the percep­tion of aggressive tannins and heat from high alcohol
• Fermentation temperature must be controlled in this low foaming 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