Selected in Narbonne France by the National Research Institute of Agronomy for its fruity aroma in production of red and white Vins Nouveaux. Killer sensitive, alcohol tolerant to 14 percent (v:v) with optimum temperature range 15 to 30°C. ferments 25 to 35 percent of malic acid in must to ethanol, produces characteristic long lived fruity aromas due to esters and alcohol.