This yeast is used in many white wine fermentations, some red wines, and also is used for secondary fermentation of barley wine. It ferments crisp and dry, ideal for base wines in champagne making. Wyeast Champagne yeast is low foaming, has excellent barrel fermentation, and good flocculating characteristics. This yeast is particularly good with dry white wines: Spumante, Sauvignon Blanc, Semillon, Pinot Blanc, Gewurztraminer. Origin: Paris, France; flocculation: medium; attenuation: NA; temperature range: 55-75 F (13-24 C); alcohol tolerance: 17% ABV.