16% alcohol tolerance
Produces high levels of polyphenol reactive polysaccharides, resulting in wines with increased mouthfeel and improved color stability. Has high nitrogen requirements and can produce H2S under poor nutrient conditions. Sensory descriptors include fruit jam, rose and cherry li-queurs, sweet spice, licorice, cedar and earthy elements.
Recommended for Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay.