Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese, Chardonnay
S. cerevisiae • cerevisiae
- Isolated by the ICV from a Rhône Valley Syrah fermentation.
- It has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C(82°F).
- In red wines, Lalvin ICV D254® develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate it contributes high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration.
- When used for white wines (particularly Chardonnay), sensory descriptors include butterscotch, hazelnut and almond aromas.