• Allegro is a fruit forward yeast strain
  • Produces high amounts of esters
  • Prevents formation of H2S and other volatile sulfur compounds (VSC’s)
  • Reveals pronounced aromas of peach, tropical fruits, pear, and white flowers
  • MLF compatible
  • Moderate nutrients requirement and extremely low production of SO2

Viability / Living cells: > 1.0 x 1010 cells/gram
Package Sizes:
500 g and 10 kg vacuum packed foil sachets.
Storage Conditions:
Store cool and dry, 4 – 15 ⁰C (39 – 59 ⁰F). Do not freeze!
Inoculation Rate:
200 – 350 g/1000 L (1.66 – 2.92 lbs /1000 gallons)

Note: inoculation range is based on the juice sugar content and condition of grapes.

  1. In an inert and sterile container, prepare chlorine-free water at 38-42 ⁰C (100-108 ⁰F) that is 10 times the weight of the yeast to be rehydrated.
  2. Gently mix the yeast into the water and allow 20 minutes for rehydration.
  3. After rehydration, begin to slowly add full strength juice into the yeast mixture every 5 minutes to allow for acclimation. Do not decrease the temperature of the mixture by more that 5 ⁰C (9 ⁰F) with each juice addition.
  4. When the temperature of the yeast suspension is less than 10 ⁰C (18 ⁰F) warmer than the must to be inoculated , slowly add the yeast mixture into the fermentation vessel.

Note: Directly adding dry yeast to the must or juice tank is not advisable. The inoculation rate and the use of SO2, yeast hulls, rehydration nutrients, lysozyme should be decided according to the judgment of the winemaker.

Allegro pairs perfectly with moderate climate Chardonnay and Viognier, where peach and melon predominate, but it is also an ideal partner with more neutral varietals as Ugni Blanc, Colombard, Pinot Blanc, Chenin or high yielding vineyards. Because Allegro is H2S–preventing, it is the perfect ally for barrel aging on the lees.

Recommended Varietals:

  • Chardonnay
  • Viognier
  • Ugni Blanc
  • Colombard
  • Pinot Blanc
  • Chenin
  • Semillon




Optimal Temperature

15 – 28°C

Cold Tolerance


Alcohol Tolerance



0.2 - 0.35 g/L

Conversion Factor

16.3 g/L


5 - 7 g/L

Volatile Acidity


Nitrogen Requirements


Killer Factor




Foam Production


SO2 Production

none to very little

H2S Production