A German isolate from the Rhine Valley. Useful for pinot noir and zinfandel. Killer sensitive, long lag time with slow medium fermentation rate. Optimum fermentation temperature 20 to 30°C reaching 14 percent (v:v) alcohol. Colour in red fermentation is protected and the wine is enhanced with spicy and fruit flavour an aroma. Good results are obtained with this strain if the culture is allowed to develop in about ten percent of the total crush for about 8 hours before final inoculation.