Lalvin RBS133
(Saccharomyces cerevisiae)

For hybrid reds

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

Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

Lalvin RBS 133™ is the result of the collaborative yeast selection program among more than 130 yeasts isolated from grape bunches by Università degli Studi di Padova, Lallemand and the Consorzio Tutela Vini del Piave D.O.C. RBS 133™ has the ability to complement the fruity characters of such grape varieties as Sangiovese, Montepulciano, Barbera, Rabosa and Tanat, even in difficult conditions of low temperature, low nutrient content, high acidity and high alcohol level. In North America, good results fermenting hybrid reds have been observed by winemakers.

Selected by Selected by the Università degli studi di Padova - Italy

Wine types


Technical information

  • Competitive factor: Active
  • Minimum temperature: 18 °C
  • Maximum temperature: 28 °C
  • Nutritional needs: Moderate
  • MLF compatibility: Strongly-recommended
  • SO2production: Low
  • Fermentation rate: Moderate
  • Alcohol tolerance: 16 %
  • Glycerol production: High

Product documentation