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Lalvin ICV GRE™

Selected by the ICV in Cornas - Côtes du Rhône, France

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhance varietal character

Red Wine

White Wine

Rosé Wine

For fruit-forward Rhône-style wines

In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®. For more information please contact our distributor.

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Short

MLF Compatibility
Strongly recommended

Nitrogen Needs
High

Alcohol Tolerance
15 %

Volatile Acidity
Moderate

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

Acetaldehyde Production
Low

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