Di-Vina (IOC)

IOC DI-VINA is the result of a research program aimed at exploiting yeast biodiversity to contribute to the quality of sparkling wines. It combines the exceptional sensory properties of a specific Hanseniaspora vineae strain with the fermentative robustness of a complementary Saccharomyces cerevisiae yeast. Through its early autolysis during primary alcoholic fermentation and its release of active yeast compounds, it improves the roundness of sparkling wines, as well as coating the acidity and aggressiveness of the bubbles on the palate.

Its release of polysaccharides also contributes to the stability of the sparkling wine’s foam and length on the palate. IOC DI-VINA also contributes to elegance and aromatic complexity.