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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

Cabernet Sauvignon
Berry, Color stability, Round mouthfeel, Ageable tannins

Grenache
Berry, Color stability

Merlot
Berry, Color stability, Ageable tannins

Sangiovese
Berry, Color stability, Tannin intensity, Mid-palate enhancement

Syrah
Fruit, Structural enhancement, Color stability

Tempranillo
Berry, Tannin intensity, Mid-palate enhancement

Zinfandel
Berry, Mineral, High alcohol

Red Wine

White Wine

Rosé Wine

High Brix Juice

For ultra-premium red wines

Lalvin Clos® was selected by the University of Rovira i Virgili in Spain from the Priorat region, situated in the province of Tarragona. Vinification trials show Lalvin Clos® has a very good implantation rate under difficult conditions, such as low nitrogen content over a wide range of temperatures. The results of experimental and winery trials with Carignan, Grenache, Syrah, Zinfandel and Tempranillo grapes confirm this yeast’s potential as an excellent tool to enhance aromatic complexity, structure and mouthfeel.

Fermentation Speed
Fast

Lag Phase
Very short

MLF Compatibility
Strongly recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
17 %

Volatile Acidity
Moderate

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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