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Lalvin Clos™

Selected by the University of Rovira & Virgili - Spain

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhances varietal characters and complexity.

Red Wine

Selection from the Spanish Priorat region. Attributes include high alcohol tolerance and wide fermentation temperature range. Respects varietal character, adds complexity and minerality for red wines.

Lalvin Clos has been selected by the University of Rovira and Virgili in Spain (Biotecnología Enológica de la Facultad de Enología de Tarragona) from the Priorat, situated in the Tarragona area. The selection criteria of this strain was to preserve the typical characteristics of wines from the Priorat D.O.C (Denomination de Origen), where alcohol and polyphenol levels are usually very high. Launched in Australia in 2010, CLOS has achieved outstanding success in the fermentation of Cabernet Sauvignon, Shiraz, Grenache and Tempranillo. Driving underlying complex savoury notes with an overall heightened expression of varietal characters, this yeast is achieving some outstanding results. The resulting wines have a good balance between mouthfeel and structure. Lalvin CLOS can tolerate difficult conditions such as high alcohol, low nutrient demand and wide fermentation temperature limits.

Fermentation Speed
Fast

Lag Phase
Very short

MLF Compatibility
Strongly recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
17 %

SO₂ Production
Low

Max. Temperature
35 °C

Min. Temperature
13 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

Acetaldehyde Production
Moderate

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