Product details

catalog

Lalvin ICV D254™

Selected by ICV in the Côtes du Rhône, France

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Neutral

General Sensory Contribution
Enhance varietal character

Red Wine

White Wine

Rosé Wine

For mouthfeel in Mediterranean-style reds

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.

Fermentation Speed
Moderate

Glycerol Production
Moderate

Lag Phase
Very short

MLF Compatibility
Strongly recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
16 %

Volatile Acidity
Moderate

SO₂ Production
Low

Max. Temperature
28 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

Reaction to O₂ addition
Moderate

Download free application

download later