Nutrients / Protectors
Specific Inactivated Yeasts
Selected by the B.I.V.B. in Bourgogne, France
Saccharomyces cerevisiae cerevisiae
General Sensory Contribution
Enhance varietal aromas
To liberate Pinot noir varietal aromasLalvin RA17® was selected by the BIVB in the Burgundy region. It is recommended to enhance varietal characters and to obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides, it requires high nutrient levels and will benefit greatly from nutrition during rehydration. When properly fed, RA17® will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17® can be blended with wines fermented with Lalvin RC212®, Lalvin BRL97™ or Enoferm AMH™ to give a more balanced, complex and fuller structure.