Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics. ### Origin: Paris, France # Flocculation: Medium # Attenuation: N/A # Temperature Range: 13-24°C (55-75°F) # Alcohol Tolerance: 17% ABV ### Styles: Asti , Brandy , Cabernet Franc , Cava , Champagne , Chardonnay , Cognac,Armagnac , Common Perry , Dolcetto , Dry Mead , Eau de Vie , French Cider , Grappa/Marc/Bagaceira , Melon (Muscadet) , Muscat Blanc , Pinot Gris , Pinotage , Red Bordeaux , Rum , Scotch , Sémillon , Seyval Blanc , Sherry , Soave , Traditional Perry , Trebbiano/Ugni Blanc , Vermouth , Vodka , Whiskey ###