I use a Narbonne variety, Lalvin 71B-2211
"(14% alcohol tolerance) For producing wines with a fruity aroma. Ideal for concentrates.
Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.
The 71B strain is a rapid starter with a constant & complete fermentation between 15° & 30°C (59° & 86°F) that has the ability to metabolize high amounts (20%-40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.
The 71B is used primarily by professional winemakers for young wines such as vin nouveau & has been found to be very suitable for blush & residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters & higher alcohols, making it an excellent choice for fermenting concentrates."