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Montrachet is the ideal choice for winemakers aiming to craft clean, crisp wines with bright fruit expression and balanced acidity
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Whether perfecting a fresh Chardonnay, producing a structured Merlot, or refining a fruit-forward Zinfandel, Montrachet delivers consistency, clarity, and exceptional flavor development in every batch
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Versatile fermentation for balanced red and white wines
Montrachet is a robust and adaptable strain, selected for its consistent fermentation performance and ability to enhance varietal expression in both red and white wines. Known for its clean profile, it is ideal for winemakers aiming to highlight natural fruit character while maintaining balanced acidity and smooth mouthfeel.
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Clean Fermentation Profile: Maintains varietal character while enhancing natural fruit notes.
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Balanced Flavor Development: Highlights apple, pear, and citrus notes in white wines; berry and stone fruit undertones in reds.
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Alcohol Tolerance: Capable of fermenting up to 13% ABV.
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Temperature Range: Optimally ferments between 68°F (20°C) and 86°F (30°C).
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Nitrogen Needs: Low nitrogen requirements, facilitating fermentation in musts with moderate nutrient levels.
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Sensory Contribution: Generally neutral, allowing the grape's natural flavors to shine.
Applications:
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Chardonnay & Sauvignon Blanc: Enhances fruit expression and maintains crisp acidity.
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Merlot & Cabernet Sauvignon: Promotes clean, structured profiles with smooth tannin integration.
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Zinfandel & Syrah: Brings forward rich berry notes and balanced spice characteristics.
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Fruit Wines & Ciders: Perfect for meads, apple wines, and berry wines with a clean, bright finish.
Flavor Profile:
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Crisp Fruits: Elevates apple, pear, and light citrus in white wines.
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Berry and Stone Fruits: Highlights cherry, plum, and blackberry in reds.
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Subtle Spice and Floral Notes: Contributes gentle esters for aromatic complexity.
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Balanced Acidity: Preserves natural acidity while delivering a smooth mouthfeel.
Usage:
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Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
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Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor expression.
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Nutrient Addition: Add yeast nutrients in low-nitrogen musts to enhance fermentation strength.
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Fermentation Temperature: Maintain between 68°F and 86°F to optimize fruit expression and fermentation efficiency.
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