Lalvin ICV D254™
(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 Selected by ICV in the Côtes du Rhône, France

Wine types


Technical information

  • General sensory contribution: Enhance varietal aromas
  • 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
  • Chardonnay: Stone fruit, Nuts, Volume
  • Merlot: Plum, Color stability
  • Syrah: Fruit, Spice, Structural enhancement, Color stability
  • Zinfandel: Berry, Plum