AMH (Assmanshausen) yeast. 15% alcohol tolerance. Long lag phase with a slow to medium fermentation rate; a well-managed nutrient program during rehydration and fermentation is essential. Enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding overall complexity. Fermentation potential is enhanced with AMH if the culture is allowed to develop in about 10% of the total must volume for eight hours prior to final inoculation.Perfect for Pinot Noir, Zinfandel, Riesling.