Lalvin ICV D254™
(Saccharomyces cerevisiae cerevisiae)
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.
This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.
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
Pairing
- Cabernet Sauvignon: Plum, Color stability
- Syrah: Fruit, Spice, Structural enhancement, Color stability
- Zinfandel: Berry, Plum