Mouthfeel, roundness, and balance in reds and whites

Wines fermented with LALVIN ICV D254™ are described as having high foremouth volume, full mid-palate, and finish with intense fruit concentration.

• White wines can have stone fruit, mild spice, butterscotch, or hazelnut and almond aromas with good volume
• Red wines display ripe berry, plum, and mild spicy aromas with big mouthfeel and stable color
• Temperature management is critical
• Saccharomyces cerevisiae cerevisiae strain
• Isolated by the Institut Coopératif du Vin (ICV) from a Rhône Valley Syrah fermentation

Frequently used in: Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese, Chardonnay, Petit Verdot, Malbec, Rhône whites
Alcohol Tolerance: 16%
Nitrogen Needs: MEDIUM
Temp. Range: 54–82°F

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