(Saccharomyces cerevisiae cerevisiae)

Sulfur compound management of thiolic style Rosé de Provence and whites

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

Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

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 2.0™ 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 2.0™ give the initial impression of volume and softness, followed by a round, intense mid-palate and balanced finish. Very low production of SO2, H2S, vinylphenol (POF-) and acetaldehyde.

Selected by ICV, France

Wine types


Technical information

  • General sensory contribution: Complements varietal character
  • Competitive factor: Active
  • Minimum temperature: 12 °C
  • Maximum temperature: 28 °C
  • Nutritional needs: Low
  • MLF compatibility: Neutral
  • SO2production: Very low
  • Fermentation rate: Moderate
  • Alcohol tolerance: 14 %
  • Glycerol production: Moderate

Product documentation


  • Chardonnay: White Fruit, Stone Fruit, Citrus, Volume
  • Craft Cider: Fruit
  • Riesling: Tropical Fruit
  • Roussanne: Citrus Zest, Volume
  • Sauvignon blanc: Citrus, Rich Mouthfeel
  • Viognier: Tropical Fruit, Rich Mouthfeel