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LALVIN ICV OPALE 2.0™
(Saccharomyces cerevisiae cerevisiae)
For rosé and white wine with citrus and exotic notes
This is the latest natural yeast selection from the Institut Coopératif du Vin (ICV). When compared with other yeasts, the LALVIN ICV OPALE 2.0™ complements intense and complex fruit aromas in premium white and rosé wines. This yeast also shows good fermentation abilities in the high-maturity grapes coming from the Mediterranean and Rhône regions. Wines fermented with ICV OPALE 2.0™ give the initial impression of volume and softness, followed by a round, intense mid-palate and balanced finish. Very low production of SO2, H2S, vinylphenol (POF-) and acetaldehyde.
Brand
LALVIN
Wine types
Technical information
- General sensory contribution: Sulfur compound management
- Competitive factor: Active
- Minimum temperature: 12 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- SO2production: Very low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Pairing
- Pinot Gris: Peach/apricot, Tropical fruit, Rich mouthfeel
- Riesling: Tropical fruit
- Roussanne: Citrus zest, volume
- Sauvignon blanc: Citrus, Rich mouthfeel
- Viognier: Tropical fruit, Rich mouthfeel