Lalvin ICV D254™
(Saccharomyces cerevisiae cerevisiae)

For mouthfeel in Mediterranean-style reds

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Brand
Lalvin

Not all products are available in all markets nor associated claims in all regions.

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

Red
White
Rosé

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

Pairing

  • 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