Lalvin RC212™
(Saccharomyces cerevisiae)

Ideal for Pinot Noir. Limited colour adsorption onto yeast cells, protecting polyphenols during aging. Contributes spicy notes and structure.

Brand

Lalvin

Technical Data Sheet Additional Information Request information

Product details

LALVIN RC212™ was selected by the Bureau Interprofessional des Vins de Bourgogne (BIVB) in Burgundy for its ability to ferment a traditional heavier style Burgundian Pinot Noir. A favourite amongst Pinot Noir producers, LALVIN RC212™ consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characteristics. Lighter red varieties benefit from the improved colour extraction. One of the leading yeast strains for Pinot Noir in Australia and New Zealand.

Selected by Selected by the B.I.V.B. - Burgundy, France

Wine types

Technical information

General sensory contribution: Enhances varietal characters, mouthfeel and structure. Excellent colour stability attribute
Competitive factor: Neutral
Minimum temperature: 18 °C
Maximum temperature: 30 °C
Nutritional needs: Moderate
MLF compatibility: Recommended
SO₂production: Low
Fermentation rate: Moderate
Alcohol tolerance: 16 %
Glycerol production: Moderate

Product documentation

Pairing

Grenache
Pinot Noir
Zinfandel

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