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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