HomepageProductsLalvin RC212™

Lalvin RC212™
(Saccharomyces cerevisiae cerevisiae)

For Pinot noir with color and structure

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Brand
Lalvin
Request information
Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Product details

RC212 was selected by the Bureau Interprofessional des Vins de Bourgogne (BIVB) in Burgundy for its ability to ferment a traditional style Burgundian Pinot Noir. A favourite amongst Pinot Noir producers, 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

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

Wine types

Red

Technical information

  • General sensory contribution: Enhance varietal characters
  • Competitive factor: Neutral
  • Minimum temperature: 18 °C
  • Maximum temperature: 30 °C
  • Nutritional needs: High
  • MLF compatibility: Recommended
  • SO2production: Low
  • Fermentation rate: Moderate
  • Alcohol tolerance: 16 %
  • Glycerol production: Moderate

Product documentation

Pairing

  • Pinot Meunier
  • Pinot Noir: Red fruit, Color stability

Documentation

Technical datasheetSpecification datasheetSafety datasheetKosher certificateProduct declaration

Need more information?

Talk to an expert 

Related products

Lalvin ICV D254
Lalvin ICV D254

For mouthfeel in Mediterranean-style reds

Lalvin ICV GRE™
Lalvin ICV GRE™

For fruit-forward Rhône-style wines

Lalvin Rhône 4600™
Lalvin Rhône 4600™

Aromatic and elegant whites and rosés

ICV D47
ICV D47
View all products

Related content

Technical documentation
Wine bacteria biodiversity driving sensory profiles of red and whites wines

Wine bacteria have a more considerable impact on the wine sensory profile than previously thought. New findings have shown that the genetic diversity within the wine bacteria Oenococcus oeni and Lactiplantibacillus plantarum is very rich, and that it can have implications on how the wine bacteria perform, especially in terms of revelation of aroma compounds and wine […]

Jul 17, 2024
Read
Articles
Relationships between the wine yeast inoculation method and the composition and sensory profile of wines

By F. Bordet, C. Raynal, A. Ortiz-Julien, A. Silvano, J.M. Heras, A. Dumont Wine yeasts play a crucial role in the winemaking process and are essential to induce and achieve alcoholic fermentation (AF). Different options are available to winemakers, including spontaneous fermentation or fermentations with the use of selected wine yeast. This latter option offers […]

May 20, 2024
Read
More resources