LALVIN ICV D254™
(Saccharomyces cerevisiae cerevisiae)
For mouthfeel in Mediterranean-style reds
Détails du produit
LALVIN ICV D254™ was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254 promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with ICV D254 may be blended with LALVIN ICV D80™ or ICV D21™ to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with ICV D254 and the balance with LALVIN ICV GRE™ to help mask vegetative character. As a complement to LALVIN CY3079™, winemakers use ICV D254 for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.
Types de vins
Information technique
- Contribution organoleptique générale : Complements varietal character
- Facteur de compétitivité : neutre
- Température minimale : 15 °C
- Température maximale: 28 °C
- Besoins nutritionnels: Modérée
- Compatibilité FML : Fortement conseillée
- Production de SO2: Faibles
- Vitesse de fermentation : Modérée
- Tolérance à l'alcool : 16 %
- Production de glycérol : Modérée
Documentation sur le produit
Cépages recommandés
- Cabernet Franc: Plum, Color stability
- Cabernet Sauvignon: Berry, Jam, Color Stability, Round Mouthfeel
- Chardonnay: Stone Fruit, Nuts, Volume
- Malbec: Dark Fruit, Jam, Mid-palate enhancement
- Syrah: Fruit, Spice, Structural enhancement, Color stability
- Tempranillo: Plum, Tannin intensity, Mid-palate enhancement
- Viognier: Stone fruit, Spice
- Zinfandel: Berry, Plum
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