Lallemand Assmanshausen (AMH) Dry Wine Yeast, 8g

Assmanshausen (AMH) is a specialty wine yeast strain prized for its ability to enhance aromatic complexity and develop structured tannins in cool-climate red wines. Originally selected from the Assmanshausen region in Germany, this strain is ideal for crafting elegant, age-worthy wines that benefit from extended fermentation and maceration periods. Its steady, controlled fermentation allows for nuanced expression of delicate fruit and spice characteristics.

• Enhanced Aromatics: Elevates subtle cherry, cranberry, and spice notes, ideal for cool-climate reds.

• Structured Tannin Development: Promotes refined tannin integration, enhancing mouthfeel and ageability.

• Alcohol Tolerance: Effective up to 14% ABV, suitable for balanced red wine styles.

• Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), allowing for slow, controlled fermentations.

• Low Flocculation: Extended suspension during fermentation aids in complex flavor development.

• Minimal SO₂ Production: Preserves clean aromatics and avoids off-flavors.

Applications:

• Pinot Noir: Enhances delicate fruit and floral notes while promoting smooth tannin development.

• Gamay: Elevates fresh berry expressions and accentuates vibrant acidity.

• Cool-Climate Reds: Ideal for crafting structured, elegant wines that express terroir.

• Blended Reds: Perfect for Burgundy-style blends and Beaujolais Nouveau.

Flavor Profile:

• Red Fruits: Highlights cherry, cranberry, and raspberry for a bright, aromatic profile.

• Spice and Floral Notes: Subtle expressions of clove, cinnamon, and violet enhance complexity.

• Silky Tannins: Promotes refined tannin structure for a smooth, elegant mouthfeel.

• Aging Potential: Supports graceful aging with layered complexity and aromatic depth.

Guidelines:

• 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.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic expression.

• Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to prevent sluggish fermentation.

• Fermentation Temperature: Maintain between 59°F and 82°F for optimal aromatic expression and structured tannin development.

• Extended Maceration: Suitable for long fermentations to develop depth and complexity.