Selected by University of Bourgogne, Dijon, France for secondary fermentation of sparkling wine. Ferments in base wine at 10 to 15 °C containing up to 15 percent (v:v) alcohol. An agglomerating yeast requiring continuous mixing while bottling. Ferments to 6 atmospheres in 30 days and settles rapidly in thick dense lumps. Yeasty aroma and flavour is associated with this yeast.