LALVIN ICV D47™
(Saccharomyces cerevisiae cerevisiae)
Product details
LALVIN ICV D47™ is a Côtes du Rhône isolate from Suze-la-Rousse for the production of fullbodied barrel fermented Chardonnay and other white varietals. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. LALVIN ICV D47™ is a high polysaccharide producer known for its accentuated fruit and great volume. On most white grape varieties, this yeast elaborates wines with ripe stable fruits or jam-like aromas. Thanks to these aromas, the cuvées fermented with the LALVIN ICV D47™ are a good source of complexity in the blends. Moreover, LALVIN ICV D47™ contributes to the wine’s silkiness and persistence. Excellent results are obtained for the production of top-of-the-range Chardonnay fermented in barrels, especially when blended with LALVIN ICV D21® fermented Chardonnays.
Wine types
Technical information
- General sensory contribution: Enhance varietal character
- Competitive factor: Active
- Minimum temperature: 15 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Moderate
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: High
Product documentation
Pairing
- Moscato: Tropical fruit, Rich mouthfeel
- Riesling: Apple, Rose, Peach
- Roussanne: Spice, volume
- Ruby Cabernet
- Sauvignon blanc: Citrus, Rich mouthfeel
- Semillon
- Viognier: Stone fruit, Spice, Rich mouthfeel
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