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Lalvin ICV GRE™

Selected by the ICV in Cornas - Côtes du Rhône, France

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhance varietal character

Gewürztraminer
Flint stone/Mineral, Citrus

Grenache
Berry, Rosé style

Merlot
Berry

Nebbiolo
Berry

Pinot Gris
Melon/Pear, Rich mouthfeel

Pinot Noir
Red fruit

Riesling
Tropical fruit

Roussanne
Volume

Sangiovese
Berry

Syrah
Fruit, Spice, Violet

Viognier
Tropical fruit, Rich mouthfeel

Sauvignon blanc

Tempranillo
Berry, floral

Chenin blanc

Colombard

Red Wine

White Wine

Rosé Wine

For fruit-forward Rhône-style wines

In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®.

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Short

Nitrogen Needs
High

Alcohol Tolerance
15 %

Volatile Acidity
Moderate

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Acetaldehyde Production
Low

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