Lalvin Clos™
(Saccharomyces cerevisiae cerevisiae)
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.
Product details
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.
Selected by Selected by the University of Rovira & Virgili - Spain
Wine types
Technical information
- General sensory contribution: Enhances varietal characters and complexity.
- Competitive factor: Active
- Minimum temperature: 13 °C
- Maximum temperature: 35 °C
- Nutritional needs: Moderate
- MLF compatibility: Strongly-recommended
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 17 %
- Glycerol production: No-info
Product documentation
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