Fruity/sweet yeast

So somehow I got the idea that Cotes des Blanc was a sweet fermenting yeast but it turns out it's incredibly dry. Anybody have any recommendations for a sweet wine yeast?

"Sweet" and "Fruity" are 2 totally different things....

You get sweet by either providing so much sugar that the yeast conks out from Alcohol before it eats all of the sugar - With wine yeast, that's usually somewhere north of 14% alcohol.....

Or... by letting the wine run completely dry and then age it till it completely clears, then stabilizing it and backsweetening....

Or... I suppose you could use artificial sweetener if you like that sort of thing.

Those are your options for "Sweet"....

Thanks