Lalvin ICV D254™
(Saccharomyces cerevisiae cerevisiae)
For mouthfeel in Mediterranean-style reds
Product details
Lalvin ICV D254® was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254® promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with ICV D254® may be blended with Lalvin ICV D80® or ICV D21® to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with ICV D254® and the balance with Lalvin ICV GRE™ to help mask vegetative character. As a complement to Lalvin CY3079®, winemakers use ICV D254® for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.
Wine types
Technical information
- General sensory contribution: Enhance varietal character
- Competitive factor: Neutral
- Minimum temperature: 15 °C
- Maximum temperature: 28 °C
- Nutritional needs: Moderate
- MLF compatibility: Strongly-recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Pairing
- Barbera
- Cabernet Franc: Plum, Color stability
- Cabernet Sauvignon: Berry, Jam, Color stability, Round mouthfeel
- Chardonnay: Stone fruit, Nuts, Volume
- Grenache: Plum, color stability
- Malbec
- Merlot: Plum, Color stability
- Nebbiolo
- Pinot Noir
- Pinotage
- Roussanne: Spice, Volume, Mineral
- Ruby Cabernet
- Sangiovese: Plum, Tannin intensity, Mid-palate enhancement
- Sauvignon blanc: Rich mouthfeel
- Syrah: Fruit, Spice, Structural enhancement, Color stability
- Tannat
- Tempranillo: Plum, Tannin intensity, Mid-palate enhancement
- Viognier: Stone fruit, Spice
- Zinfandel: Berry, Plum
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