BA11 was selected in 1997 near Estação Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures.
It promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white wines. In relatively neutral white varieties, BA11 encourages the fresh fruit aromas of Tropical Fruit, Cream, Pineapple, Apricot Orange Blossom, Vanilla and Spice.
This yeast can also be used in Cider.
Recommended Styles: Cider, Riesling, Viognier, Sauvignon Blanc, Pinot Gris, Gewurtztraminer, Sparkling Base, Rosé