Product details


Lalvin Tango Malbec™

INTA, Argentina from Uco Valley

Saccharomyces cerevisiae cerevisiae

Competitive Factor

General Sensory Contribution
Complements varietal character

Isolated by the National Institute of Agricultural Technology (INTA) in La Consulta area (Uco Valley, Mendoza, Argentina) from Malbec fermentations. Lalvin Tango Malbec™ has good fermentative properties, and helps bring forward varietal fruit character, as well as impacting mouth structure and balance.

Red Wine

Yeast selection from Argentina Malbec

Lalvin Tango Malbecwas isolated by the National Institute of Agricultural Technology (INTA) in the La Consulta area (Uco valley, Mendoza, Argentina) during a yeast selection project based on fermentations of the Malbec variety. During the project, special attention was paid to the sensory analysis of wines produced using different selected yeasts of reference commonly used with this variety, and it was here that Lalvin Tango Malbec shone by increasing quality while retaining the characteristic traits of wines from the region. In studies carried out by INTA on fermentations using grapes sourced from various regions in Mendoza, and in experiments conducted in different wineries in the region, Lalvin Tango Malbec stood out due to its good fermentative properties, helping to bring out the fruit profile characteristic of the variety, and its resulting impact on the perception of structure and balance in the mouth.

Fermentation Speed

Lag Phase

Nitrogen Needs

Alcohol Tolerance
15.5 %

SO₂ Production

Max. Temperature
28 °C

Min. Temperature
15 °C

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