Lalvin RC212™
(Saccharomyces cerevisiae cerevisiae)
Ideal for Pinot Noir. Limited colour adsorption onto yeast cells, protecting polyphenols during aging. Contributes spicy notes and structure.
LALVIN 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, LALVIN 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.
Brand
Lalvin
Wine types
Technical information
- General sensory contribution: Enhances varietal characters, mouthfeel and structure. Excellent colour stability attribute
- Competitive factor: Neutral
- Minimum temperature: 18 °C
- Maximum temperature: 30 °C
- Nutritional needs: High
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Pairing
- Grenache
- Pinot Noir
- Zinfandel