Selected in collaboration with the Universitá degli Studi di Padova in Italy to enhance the quality and uniqueness of the wines from the Raboso del Piave grape variety.
Reduces sensation of acidity and astringency in red wines with difficult conditions such as high acidity.
Wines produced by this yeast are described as having delicate fruity aromas such as cherry, wild blackberry, plum and ripe fruits. Floral characters such as wild violet, spice and vanilla have also been noted.
Lalvin RBS 133TM has an optimum synergy with malolactic fermentation.