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TANGO is your go-to choice for crafting expressive, fruit-forward wines with remarkable aromatic intensity and a silky finish
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Whether you’re creating a crisp Chardonnay, a vibrant rosé, or a lush Pinot Noir, TANGO brings elegance, clarity, and bold flavor to every vintage
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Vibrant fruit expression and silky mouthfeel for stunning wines
TANGO is a high-performance wine yeast strain engineered to enhance aromatic intensity, mouthfeel, and fermentation reliability in both red and white wines. Selected for its robust fermentation kinetics and exceptional ester production, TANGO unlocks vibrant notes of ripe berries, stone fruits, and citrus zest, while promoting a smooth, well-structured body. Perfect for winemakers seeking expressive, fruit-driven wines with a clean, polished finish.
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High Ester Production: Boosts berry, peach, and citrus aromatics, enriching the sensory profile.
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Silky Mouthfeel: Promotes polysaccharide synthesis, delivering a full, smooth palate experience.
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Alcohol Tolerance: Effective up to 15% ABV, supporting robust fermentation even in high-sugar musts.
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Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C) for balanced fruit expression and clarity.
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Low Volatile Acidity Production: Ensures a clean, pure fermentation with minimal off-flavors.
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Medium Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment.
Applications:
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White Wines: Perfect for Chardonnay, Pinot Grigio, and Viognier, bringing forward bright fruit and floral characteristics.
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Rosé Wines: Elevates strawberry, raspberry, and peach notes with a crisp, clean finish.
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Fruit-Forward Reds: Ideal for Pinot Noir, Grenache, and Merlot, highlighting berry and stone fruit aromatics.
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Sparkling Wines: Enhances freshness and vibrant fruit expression in Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile:
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Berry Aromatics: Intense expressions of strawberry, raspberry, and red cherry dominate the bouquet.
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Stone Fruits & Citrus: Notes of peach, nectarine, and citrus zest bring brightness and complexity.
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Floral Elegance: Hints of orange blossom and honeysuckle add aromatic lift and depth.
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Silky Texture: Promotes glycerol production, providing a smooth, rounded 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 avoid 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 development.
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Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and prevent sluggish behavior.
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Fermentation Temperature: Maintain between 59°F and 77°F to optimize ester formation and aromatic clarity.
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Aging Potential: Suitable for both fresh, vibrant wines and those intended for short-term bottle aging, retaining aromatic vibrancy and mouthfeel.
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