UVAFERM VRB™

Balance and mouthfeel in high alcohol reds

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 Logroño, Spain

Frequently used in: Cabernet Franc, Nebbiolo, Tempranillo, Barbera, Sangiovese, Zinfandel, Petite Sirah, fruit-forward reds, hybrids
Alcohol Tolerance: 17%
Nitrogen Needs: MEDIUM
Temp. Range: 59–82°F