The S6U strain was selected at the Istituto Sperimentale per I’Enologia in Velletri Rome. The strain was selected for its unique organoleptic characteristics and its ability to ferment at low temperatures (to 10°C). S6U has a significantly lower sugar/alcohol conversion than other strains. Although killer sensitive and a slow starter, good inoculation practices will aid a successful fermentation. Ethyl esters and aromatic alcohols add an interesting dimension to barrel fermented chardonnay.