Lalvin NBC™
(Saccharomyces cerevisiae)
Product details
LALVIN NBC™ was isolated from Chardonnay grapes in Burgundy with the COEB (Centre Oenologique de Bourgogne). It was selected both for its good alcoholic fermentation performance and its organoleptic profile, in accordance with modern Chardonnay winemaking. LALVIN NBC™ enhances the varietal typicity while revealing minerality and elegance in high quality white wines. Wines fermented with LALVIN NBC™ show elegant texture, aromatic finesse and a long tingly finish. They are often described as balanced and crispy, minerality, some white flowers, citrus and flint-like hints.
Selected by the COEB (Centre Oenologique de Bourgogne), France
Wine types
Technical information
- General sensory contribution: Enhances varietal aromas
- Competitive factor: Neutral
- Minimum temperature: 14 °C
- Maximum temperature: 20 °C
- Nutritional needs: Medium-high
- MLF compatibility: Strongly recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
Product documentation
Pairing
- Chardonnay
Related products
For the fermentation of warm and hot climate grapes, low in acidity. Contributes an intense front to mid-palate tannin structure and higher colour stability
For cool climate aromatic white varieties.
For fresh, fruit-focussed whites – reliable fermenter rated highly in thiol conversion to bring about enhanced aromatics.
The perfect balance between volume and a fresh finish with white wines