Lalvin Clos™
(Saccharomyces cerevisiae cerevisiae)
For ultra-premium red wines
Brand
Lalvin
Product details
Lalvin Clos® was selected by the University of Rovira i Virgili in Spain from the Priorat region, situated in the province of Tarragona. Vinification trials show Lalvin Clos® has a very good implantation rate under difficult conditions, such as low nitrogen content over a wide range of temperatures. The results of experimental and winery trials with Carignan, Grenache, Syrah, Zinfandel and Tempranillo grapes confirm this yeast’s potential as an excellent tool to enhance aromatic complexity, structure and mouthfeel.
Selected by Selected by the University of Rovira & Virgili - Spain
Wine types
Technical information
- General sensory contribution: Varietal
- Competitive factor: Active
- Minimum temperature: 13 °C
- Maximum temperature: 35 °C
- Nutritional needs: Moderate
- MLF compatibility: Strongly recommended
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 17 %
- Glycerol production: No info
Product documentation
Pairing
- Cabernet Sauvignon: Berry, Color stability, Round mouthfeel, Ageable tannins
- Carignan
- Grenache: Berry, Color stability
- Merlot: Berry, Color stability, Ageable tannins
- Sangiovese: Berry, Color stability, Tannin intensity, Mid-palate enhancement
- Syrah: Fruit, Structural enhancement, Color stability
- Tempranillo: Berry, Tannin intensity, Mid-palate enhancement
- Zinfandel: Berry, Mineral, High alcohol
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