The Lalvin BM45™ yeast was isolated and characterised between 1991-1994 in a collaborative effort between the Consorizo del Vino Brunello di Montalcino and the University of Sienna. This yeast was selected from many world class Brunello fermentations for its oenological characteristics. Lalvin BM45™ is a relatively slow starter and is well suited for long maceration processes. It produces high levels of polyphenol reactive polysaccharides resulting in wines with great mouthfeel and improved colour stability. It tends to contribute jam, spicy and earthy element to wines. In addition, it has the capacity to reduce (mask) green vegetative characteristics in wine, whether varietal influenced such as Cabernet Sauvignon or due to an early picking regime.
- Slow starter, well suited to long maceration processes.
- Results in wines with great mouthfeel and improved colour stability.