LALVIN ICV GRE™
(Saccharomyces cerevisiae cerevisiae)
For fruit-forward Rhône-style wines
Détails du produit
In 1992, LALVIN ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with LALVIN ICV D21™.
Types de vins
Information technique
- Contribution organoleptique générale : Complements varietal character
- Facteur de compétitivité : Actif
- 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 : 15 %
- Production de glycérol : Elevée
Documentation sur le produit
Cépages recommandés
- Cabernet Franc: Berry, Rosé Style
- Cabernet Sauvignon: Berry
- Gewürztraminer: Flint Stone/Mineral, Citrus
- Riesling: Tropical Fruit
- Tempranillo: Berry
- Viognier: Tropical fruit, Rich mouthfeel
Produits liés
The “terroir” yeast
For mouthfeel in Mediterranean-style reds
For clean, low-temperature ferments