• CSM is the choice for winemakers seeking to craft powerful, full-bodied wines with rich fruit expression and a smooth, structured mouthfeel
• Whether you’re perfecting a bold Cabernet Sauvignon, crafting a structured Malbec, or enhancing a rich Viognier, CSM brings out the best in your must with reliability and finesse
• Unlock rich, complex aromatics and deep structure in every pour

CSM is a versatile Saccharomyces cerevisiae yeast strain designed to enhance the fruit intensity, mouthfeel, and aromatic complexity of full-bodied red wines and robust whites. Specially cultivated for its exceptional ability to promote polyphenol extraction and stabilize color, CSM is ideal for winemakers aiming to produce wines with bold structure, rich fruit character, and a smooth, rounded finish.

• Enhanced Polyphenol Extraction: Promotes deep color stability and intensified mouthfeel, particularly in red wines.

• Fruit-Driven Aromatics: Elevates notes of blackberry, plum, and dark cherry, creating a bold, fruit-forward profile.

• Structured Mouthfeel: Encourages polysaccharide production, adding body and smoothness to the palate.

• Alcohol Tolerance: Supports ABV levels up to 15.5%, enabling strong fermentation even in high-sugar musts.

• Temperature Range: Optimally ferments between 64°F (18°C) and 82°F (28°C), maximizing flavor extraction and tannin integration.

• Low H₂S and SO₂ Production: Minimizes sulfur-related off-flavors, ensuring a clean, pure wine expression.

Applications:

• Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and tannic structure.

• Aged Reds: Ideal for Barolo, Bordeaux blends, and Malbec, where deep structure and long-term aging potential are desired.

• Rich White Wines: Works well with Chardonnay and Viognier, contributing to enhanced mouthfeel and aromatic depth.

• Fortified Wines: Excellent for Port-style wines, supporting strong alcohol tolerance and fruit preservation.

Flavor Profile:

• Dark Fruits: Bold expressions of blackberry, plum, dark cherry, and blackcurrant.

• Spice & Earthiness: Subtle hints of black pepper, tobacco, and cedar, adding complexity and depth.

• Silky Tannins: Promotes smooth, integrated tannins for a well-rounded mouthfeel.

• Deep Color Stability: Encourages anthocyanin preservation for wines with vibrant, long-lasting color.

Usage: 

• 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 flavor development.

• Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength, particularly in high-Brix musts.

• Fermentation Temperature: Maintain between 64°F and 82°F to optimize tannin extraction and aromatic retention.

• Extended Maceration: Ideal for long maceration periods to extract deeper color and tannin complexity.