Lalvin Persy™ has a unique property in that it will produce very low SO2 during alcoholic fermentation and also non-perceptible amount of H2S. This makes it an ideal wine yeast for varietals such as Shiraz, Tempranillo and Pinot Noir, where it will produce wines that will fully express their varietal aromas. The fruit characters are enhanced and the freshness and aromatic persistency optimized. Lalvin Persy™ is a good fermenter, has good tolerance to alcohol and no negative interaction with malolactic fermentation.

The selection of Lalvin Persy™ was done through a collaborative study between Lallemand, Montpellier SupAgro and INRA Montpellier. This innovative selection technique called; “Method of control on the production of sulfites, hydrogen sulfur and acetaldehyde by yeast” has been patented.