Lalvin ICV D254
Enhances mouthfeel due to the production of polysaccharides. For the production of Mediterranean-style red and white wines. In red wines, Lalvin ICV D254™ contributes medium intensity lifted fruit aromas, often described as prune, blackberry, lifted balsamic characters and licorice. Spiciness on the finish characterises this yeast. The palate structure is described as high fore-mouth volume, big mid palate with smooth tannins with a long finish. Extraction of anthocyanins and tannins is high. Lalvin ICV D254™ is also used in Chardonnays where it tends to contribute butterscotch, butter, cream, smoke or nut characters. Recommended for use as a blending portion, the other portion fermented with Lalvin D47™. This will result in a wine with good fruit expression, good palate with exceptional complexity
- Enhances mouthfeel.
- Used for the production of Mediterranean-style red and white wines.