LALVIN ICV Opale 2.0™
(Saccharomyces cerevisiae cerevisiae)
Sulfur compound management of thiolic style Rosé de Provence and whites
Product details
This is the latest natural yeast selection from the Institut Coopératif du Vin (ICV). When compared with other yeasts, the LALVIN ICV OPALE 2.0™ develops more volatile aromatic compounds, resulting in intense and complex fruit aromas in premium white and rosé wines. This yeast also shows good fermentation abilities in the high maturity grapes coming from the Mediterranean and Rhône regions. Wines fermented with ICV OPALE 2.0™ give the initial impression of volume and softness, followed by a round, intense mid-palate and balanced finish. Very low production of SO2, H2S, vinylphenol (POF-) and acetaldehyde.
Wine types
Technical information
- General sensory contribution: Complements varietal character
- Competitive factor: Active
- Minimum temperature: 12 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Neutral
- SO2production: Very-low
- Fermentation rate: Moderate
- Alcohol tolerance: 14 %
- Glycerol production: Moderate
Product documentation
Pairing
- Chardonnay: White Fruit, Stone Fruit, Citrus, Volume
- Craft Cider: Fruit
- Gewürztraminer: Flint Stone/Mineral, Citrus
- Pinot Gris: Peach/Apricot, Tropical Fruit, Rich Mouthfeel
- Riesling: Tropical Fruit
- Roussanne: Citrus Zest, Volume
- Sauvignon blanc: Citrus, Rich Mouthfeel
- Viognier: Tropical Fruit, Rich Mouthfeel
Related products
The “terroir” yeast
For fruit-forward Rhône-style wines
For clean, low-temperature ferments
For rosé and white wine with citrus and exotics notes.