Laffort products

Clean and neutral aromatic profile – Fermentation restarter. Extreme resistance to alcohol (18% vol.), with neutral characters and low SO₂ production. Specially recommended for fermentation restart. Adapts well to low temperature fermentations.

Starter Yeast – Montrachet Strain – 522 Davis. Yeast selected for rapid start of fermentations. Does not significantly modify the varietal character of wines.

Specific preparation of inactivated yeast with high protective power, for aroma preservation in white and rosé wines. Thanks to its unique reducing metabolite composition, FRESHAROM® is able to: Allow the yeast to assimilate glutathione precursors (cysteine, N-acetyl cysteine) during AF, and therefore boost wine glutathione content. Protect the aromatic potential of the wine and significantly delay the appearance of oxides notes (ageing aromas: sotolon and phenylacetaldehyde). Inhibit the browning mechanism. FRESHAROM® produces wines that are more aromatic and with higher ageing potential.

Certified organic yeast according to organic production methods specified by European regulations 834/2007 and 889/2008 and in accordance with American regulations (NOP) for organic production. Terroir selection. Grape varieties: All wines.

Torulaspora delbrueckii – Crafting the biodiversity: in association with S. cerevisiae for wines with high organoleptic complexity. Terroir selection. Grape varieties: All wines. Significant volume and length on the palate. Enhances aromatic diversity and intensity. Low volatile acidity production. Aromatic purity (POF(-)), low acetaldehyde, acetoin, diacetyl, volatile acidity and H₂S production. Recommended for white, red or rosé wines with superior organoleptic complexity (both aromatic composition and palate depth).