Lalvin rates EC-1118 Champagne yeast as it’s very best yeast for Cider, Fresh Fruits, Late Harvest grapes, Secondary Fermentation (Champagne), Champagne base, and restarting Stuck Fermentations. It is also very good for Dry Whites and Aged Reds, so-so for Nouveau and blush wines.
If you are making Champagne, do not start with Champagne yeast. First make a good quality dry wine, then ferment a second time with Red Star Pasteur Champagne yeast.
EC-1118 was isolated in Champagne, France and is a mixed-population culture. This means that perhaps there are more than one strain of yeasties in the package. It is common in sparkling wine production because of it induces fermentation quickly, is effective in low temperatures, and is tolerant of the high alcohol conditions common in sparkling wine production. Expect to get up to 18% alcolhol. EC-1118 can be used in a temperature range of 50-86°.