SafŒno™ PR 106 was especially selected and tested for the production of sparkling wines elaborated through the closed-tank or Charmat method. Releasing intense fruity and floral aromas, whilst also giving a pleasant roundness to the wine without hiding acidity, this yeast strain is ideal for premium sparkling base wines. SafŒno™ PR 106 also performs very well in many conditions and respects our Easy-To-Use (E2U™) standard which means it can be pitched straight into the must without prior rehydration.

Intense, complex fruity & floral aromas

SafŒno™ PR 106 was selected for its intense and complex fruity and floral flavours brought by a high production of higher alcohols and esters. Ethyl esters bring complexity whereas acetate esters help reduce potential green notes which could come from early harvested grapes, intended to keep some acidity for sparkling wines.

Fresh & persistent mouthfeel

SafŒno™ PR 106 is consuming some malic acid in fermentation and brings some roundness to base wines but still maintains a nice acidity and a fresh balance supported by its high aromatic persistence.

Strong performances

Regarding fermentation performances, SafŒno™ PR 106 is a strong yeast strain, resistant to high SO₂ levels, with fast kinetics in a range of temperature adapted for base wine fermentation and prise de mousse processes (10-18°C / 50-64,4°F) with low nutrient requirements. 

What the users think 

With Vlady Bortolin, winemaker at Colesel Spumanti, Italy

“The final result is in line with our quality standards and the characteristics present in the bases are excellent. The aromatic bouquet obtained with this yeast is very fresh and clean; it respects the genome of the vine and highlights it. No exaggerated or unsuitable aromatic traces are present or have developed. This is a fundamental characteristic for me to highlight the different CRU. The bases still present in the cellar are beautifully toned, the aromas are still persistent, clean and fresh. Is it better? In my opinion, yes, the products obtained are not standardized and uniform, but they reflect and therefore respect the characteristics of the different territories and origins.”

With Andrea Artico, winemaker at Borgo Molino, Italy

“Fast and regular fermentative kinetics, it followed the starting matrix with the right acidity , intense, wide and fine aromatics, elegant balance. The product is in line with our best standards“

More about SafOeno™ PR 106 here: SafOeno PR 106 - yeast for fruity sparkling wines - Fermentis