Suited to thin-skinned, low anthocyanin red grape varieties such as Nebbiolo, Pinot Noir and Barbera. For long aging, colour stability and structure. Lalvin BRL97™ was selected as a result of a four year study by the University of Torino (Italy) whereby over 600 isolates of yeast were examined from the Barolo (North Italy ) region. The objective was to select a yeast able to assist in protecting colour as well as enhance varietal characters in Nebbiolo wine. Lalvin BRL97™ tends to contribute to colour stability hence it is recommended for grape varieties relatively low in anthocyanin, as well as reds destined for extended aging. The colour stability offered by Lalvin BRL97™ is due to low levels of β-glucosidase activity, which results in a low loss of anthocyanin fractions. Lalvin BRL97™ tends to add complexity, enhance mouthfeel and enhance varietal aromatic expression. Recommended for Grenache, Nebbiolo, Pinot Noir, Barbera and Zinfandel.
- For long aging, colour stability and structure.
- Recommended for grape varieties relatively low in anthocyanin.
- Adds complexity, enhances mouthfeel and varietal aromatic expression.