It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for chardonnay fermentations. Cote des Blanc produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvées, and non-grape fruit wines (especially apple). Ferments best between 64º and 86º F (17º - 30º C). Sensitive below 55º F (13º C).