For fruity red wines

Active dry yeast isolated in côtes du rhône. Strain saccharomyces cerevisiae.


  • Fast fermentation starter;
  • Cryophile strain, regular and steady fermentation, starting from 46°f (8°c);
  • Complete conversion of sugar;
  • Alcohol tolerance up to 16%;
  • Moderate nitrogen requirements;
  • Low va production (less than 0.30g/l);
  • Low production of fusel oils;
  • Excellent capacity of autolysis which supports malolactic fermentation;
  • High production of esters.

Prima is strongly recommended for production of aromatic and fruity red wines. Winemaking at low temperatures and/or cold pre-fermentative macerations will allow it to express its maximum potential. Prima respects varietal character and produces intense aromas and flavours of red fruits (currant, cherry, raspberry and strawberry).

20 – 30 g/hl
160 – 200 g/ton

Keep in a dry and cool place.

500 g
10 kg