Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay
S. cerevisiae • cerevisiae
- Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena.
- Produces high levels of polyphenol reactive polysaccharides, resulting in wines with increased mouthfeel and improved color stability.
- Has high nitrogen requirements and can produce H2S under poor nutrient conditions.
- In Italian red varietals, Lalvin BM45TM has sensory descriptors that include fruit jam, rose and cherry liqueurs, sweet spice, licorice, cedar and earthy elements.