(Saccharomyces cerevisaie cerevisiae)

Allows expression of indigenous flora

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Product details

LALVIN BRL97™ was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal was to find a selected natural yeast from Nebbiolo that is able to retain both the color and the varietal character of this grape. BRL97™ has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds, such as Zinfandel, Barbera, Merlot and Nebbiolo, with long aging potential.

Selected by University of Torino - Italy

Wine types


Technical information

  • General sensory contribution: Complements varietal character
  • Competitive factor: Sensitive
  • Minimum temperature: 20 °C
  • Maximum temperature: 30 °C
  • Nutritional needs: Moderate
  • MLF compatibility: Strongly recommended
  • SO2production: Low
  • Fermentation rate: Slow
  • Alcohol tolerance: 15 %
  • Glycerol production: No info

Product documentation


  • Petite Syrah: Spice
  • Pinot Noir: Red fruit, Spice, Color stability
  • Riesling: Floral
  • Sangiovese: Berry
  • Zinfandel: Berry, Mineral, Spice