Isolated in the Rioja region of Spain from musts of the Viura variety, for the fermentation of fruity white wines. Killer active, short lag phase, with rapid and regular fermentaoitn above 15°C. alcohol tolerant to 13%. Low production of volatile acids. Enhances the aromatic complexity of fruity wines and produces a delicate mouthfeel in the wine. Responds well to the addition of easily assimilable nitrogen, but has a tendency to foam.