LALVIN ICV GRE™
(Saccharomyces cerevisiae cerevisiae)
For fruit-forward Rhône-style wines
Product details
In 1992, LALVIN ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with LALVIN ICV D21™.
Wine types
Technical information
- General sensory contribution: Complements varietal character
- Competitive factor: Active
- Minimum temperature: 15 °C
- Maximum temperature: 28 °C
- Nutritional needs: Moderate
- MLF compatibility: Strongly-recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: High
Product documentation
Pairing
- Cabernet Franc: Berry, Rosé Style
- Cabernet Sauvignon: Berry
- Gewürztraminer: Flint Stone/Mineral, Citrus
- Riesling: Tropical Fruit
- Tempranillo: Berry
- Viognier: Tropical fruit, Rich mouthfeel
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