LALVIN CLOS™
(Saccharomyces cerevisiae cerevisiae)
For ultra-premium red wines
Marque
LALVIN
Détails du produit
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.
Types de vins
Information technique
- Contribution organoleptique générale : Enhances varietal characters
- Facteur de compétitivité : Actif
- Température minimale : 13 °C
- Température maximale: 35 °C
- Besoins nutritionnels: Modérée
- Compatibilité FML : Fortement conseillée
- Production de SO2: Faibles
- Vitesse de fermentation : rapide
- Tolérance à l'alcool : 17 %
- Production de glycérol : Pas d'informations
Documentation sur le produit
Cépages recommandés
- Cabernet Sauvignon: Berry, Color Stability, Round Mouthfeel, Ageable Tannin
- Grenache: Berry, Color Stability
- Malbec: Dark Fruit, Jam, Tannin Intensity
- Merlot: Berry, Color stability, Ageable Tannins
- Sangiovese: Berry, Color Stability, Tannin intensity, Mid-palate Enhancement
- Syrah: Fruit, Structural Enhancement
- Tempranillo: Berry, Mid-palate Enhancement, Tannin Intensity
- Zinfandel: Berry, Mineral, High Alcohol
Produits liés
LALVIN BRL 97™
For long aging, color stability and structure
ENOFERM AMH
Allows expression of indigenous flora
LALVIN BM45™
The big movement in winemaking
LALVIN RC212 (BOURGOROUGE)™
For Pinot noir with color and structure