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
Favours fruit expression in whites and reds while enhancing mid-palate mouthfeel; adding after taste qualities by softening acidity and tannins.
For complex whites with citrus and floral notes. Suited to wines undergoing barrel fermenation.
