Lalvin ICV Opale™
(Saccharomyces cerevisiae cerevisiae)
Higher aromatic intensity in rosés and whites
Not all products are available in all markets nor associated claims in all regions.
Product details
This is the latest natural yeast selection from the Institut Coopératif du Vin (ICV). When compared with other yeasts, the Lalvin ICV OPALE® develops more volatile aromatic compounds, resulting in intense and complex fruit aromas in premium white and rosé wines. This yeast also shows good fermentation abilities in the high maturity grapes coming from the Mediterranean and Rhône regions. Wines fermented with ICV OPALE® give the initial impression of volume and softness, followed by a round, intense mid-palate and balanced finish.
Wine types
Technical information
- General sensory contribution: Enhance varietal aroms
- Competitive factor: Active
- Minimum temperature: 15 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Inhibiting
- SO2production: High
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Related products
Natural cross hybrid for aromatic whites and rosés
The “terroir” yeast
For clean, low-temperature ferments
For rosé and white wine with citrus and exotics notes.