Nutrients / Protectors
Specific Inactivated Yeasts
Selected by the B.I.V.B. - Bourgogne, France
Saccharomyces cerevisiae cerevisiae
General Sensory Contribution
Enhances varietal characters, mouthfeel and structure. Excellent colour stability attribute
Ideal for Pinot Noir. Limited colour adsorption onto yeast cells, potecting polyphenols during aging. Contributes spicy notes and structure.RC212 was selected by the Bureau Interprofessional des Vins de Bourgogne (BIVB) in Burgundy for its ability to ferment a traditional heavier style Burgundian Pinot Noir. A favourite amongst Pinot Noir producers, RC212 consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characteristics. Lighter red varieties benefit from the improved colour extraction. One of the leading yeast strains for Pinot Noir in Australia and New Zealand.