NT 112 is recommended for the production of red wines with a firm tannic structure. It enhances blackberry and blackcurrant aromas in Cabernet Sauvignon and red berry and minty aromas in Shiraz and Pinotage. It is also appropriate for vinifying Cabernet Franc and Zinfandel. NT 112 can produce SO2 under stress conditions, i.e. very high alcohols (>14%) and low fermentation temperatures (<20°C).
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