For fresh and fruity “Nouveau” wines. It is a high ester producer, which gives the wines a characteristic fruity (fruit salad) aroma.
Contributes to colour stability, hence it is recommended for grape varieties relatively low in anthocyanin
A slow starter well suited for long maceration processes. It tends to contribute jam, spicy and earthy elements to wines.
Creates a wine with increased aromatic intensity, colour intensity, length of finish and dependable fermentation kinetics.
Used for the production of fresh and fruity white wines. It is a very clean and reliable fermenter that tends to enhance varietal characters.
This yeast has a high alcohol tolerance and wide fermentation temperature range, respects varietal character and adds complexity and minerality to reds.
Slow fermenter with early onset post-fermentation autolysis, contributes complexity and mouthfeel to white wines.
Lalvin DV10 is a clean and neutral yeast for primary or secondary fermentation, able to perform under stressful environmental conditions.
Lalvin EC1118 is robust, reliable and neutral, and useful for a wide range of applications, including wine and fruit cider fermentations.
Offers fermentation security whilst producing very low levels of acetaldehyde, H2S and SO2, and can contribute to good fruit intensity.
Lalvin ICV GRE is for early drinking red, rosé and white wines where upfront fruit expression is desired. Spice and estery notes are evident.
Suited to the fermentation of warm to hot climate fruit, low in acidity. Contributes an intense fore-mouth, mid-palate tannin structure.
A high polysaccharide producer known for its accentuated fruit and volume. Ideal for barrel fermentation of white wines.
Lalvin ICV D80™ brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannins to reds.
Lalvin ICV D254 enhances mouthfeel due to the production of polysaccharides, contributing a variety of characters in different wines.
Exhibits s a special ability to produce very low level of H2S and SO2, and contributes to exotic, tropical and citrus fruit intensity.
The right choice to ferment wines like Shiraz, Tempranillo and Pinot noir, enhancing the fruit character, freshness and aroma persistency.
Contributes to varietal fruit expression and is known to enhance citrus fruit aromas including lime and grapefruit. Recommended for Rieslings.
Suited to both white and red varieties, for fruit forward styles. Contributes fruit complexity, spiciness and colour stabilisation.
Contributes to aroma, structure and colour stability in reds for warm regions and is recommended for the fermentation of high sugar reds.
Highly suited to the production of premium red wines from must with high polyphenolic potential, and leads to excellent mouthfeel.
This yeast produces a high level of fatty acid ethyl esters, which tend to promote aromatics described as apricot and tropical fruit.
Wine yeast, highly recommended for Pinot Noir.
Enhances fresh varietal characters producing crisp citrus, lime, floral and mineral notes, also contributing to mouthfeel and palate weight.