Lalvin RC212™
(Saccharomyces cerevisiae)
Ideal for Pinot Noir. Limited colour adsorption onto yeast cells, protecting polyphenols during aging. Contributes spicy notes and structure.
Product details
LALVIN RC212™ was selected by the Bureau Interprofessional des Vins de Bourgogne (BIVB) in Burgundy for its ability to ferment a traditional heavier style Burgundian Pinot Noir. A favourite amongst Pinot Noir producers, LALVIN RC212™ consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characteristics. Lighter red varieties benefit from the improved colour extraction. One of the leading yeast strains for Pinot Noir in Australia and New Zealand.
Wine types
Technical information
- General sensory contribution: Enhances varietal characters, mouthfeel and structure. Excellent colour stability attribute
- Competitive factor: Neutral
- Minimum temperature: 18 °C
- Maximum temperature: 30 °C
- Nutritional needs: Moderate
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Pairing
- Grenache
- Pinot Noir
- Zinfandel
Related products
Valued by winemakers seeking mid palate structure while at the same time respecting varietal expression. "Dynamic synergy" - the sensory attributes of LALVIN BM45™ with greater fermentation reliability in difficult conditions.
For the fermentation of warm and hot climate grapes, low in acidity. Contributes an intense front to mid-palate tannin structure and higher colour stability
Suited to both whites and reds; fruit forward styles. Contributes to complexity, spiciness and colour
Alcohol tolerance and fermentation performance, structure and colour stability