Lalvin Rhone 2056

Suited to both white and red varieties, for fruit forward styles. Contributes fruit complexity, spiciness and excellent colour stabilisation. Selected for its ability to maintain and enhance varietal fruit aromas and flavours of Côtes du Rhône varieties. Particularly alcohol tolerant, this yeast reveals aromas such as red fruits, violet and peach notes, dependent on varieties. Produces a high level of β-damascenone which contributes a floral / rose aroma. Assists in the extraction of anthocyanins from red grapes and also protects the colour due to low activity of β-glucosidase, hence highly recommended when the winemaker is seeking excellent colour extraction and stability. Lalvin Rhône 2056® is a relatively high producer of glycerol, which contributes to the mouthfeel effect of this yeast.