A French isolate used extensively around the world for the production of quality red wines such as merlot or cabernet sauvignon for ageing. Killer sensitive, able to ferment between 18 to 30°C to 16 percent (v:v) alcohol. Low volatile acid production, medium rate fermenter with low nutrient requirements and exhibits low hydrogen sulphide production. Minimum colour loss in red wines and enhances flavour and aroma of the wine.