Red Star® Côte des Blancs (Davis #750) a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but, producing less foam. This east requires nutrient addition for chardonnay fermentations. Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperatures to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvees and non-grape fruit wines (especially apple, it is reported). Ferments best between 17° - 30°C (64°-86°F). Sensitive below 13°C (55°F).