This strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also good tolerance to sulfur dioxide. This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good flavor complexity, and intense color extraction. Ferments best between 59Âº and 86Âº F (15Âº - 30Âº C).