(Saccharomyces cerevisiae cerevisiae)

For mouthfeel in Mediterranean-style reds

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

Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Product details

LALVIN ICV D254™ was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254 promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with ICV D254 may be blended with LALVIN ICV D80™ or ICV D21™ to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with ICV D254 and the balance with LALVIN ICV GRE™ to help mask vegetative character. As a complement to LALVIN CY3079™, winemakers use ICV D254 for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.

Selected by ICV in the Côtes du Rhône, France

Wine types


Technical information

  • General sensory contribution: Complements varietal character
  • Competitive factor: Neutral
  • Minimum temperature: 15 °C
  • Maximum temperature: 28 °C
  • Nutritional needs: Moderate
  • MLF compatibility: Strongly-recommended
  • SO2production: Low
  • Fermentation rate: Moderate
  • Alcohol tolerance: 16 %
  • Glycerol production: Moderate

Product documentation


  • Cabernet Franc: Plum, Color stability
  • Cabernet Sauvignon: Berry, Jam, Color Stability, Round Mouthfeel
  • Chardonnay: Stone Fruit, Nuts, Volume
  • Malbec: Dark Fruit, Jam, Mid-palate enhancement
  • Syrah: Fruit, Spice, Structural enhancement, Color stability
  • Tempranillo: Plum, Tannin intensity, Mid-palate enhancement
  • Viognier: Stone fruit, Spice
  • Zinfandel: Berry, Plum