Description
Lalvin ICV-D47 is ideal for the barrel fermentation of white wines such as premium barrel fermented chardonnay. This yeast contributes to a round, soft palate with good weight. When left on lees spicy, tropical, citrus notes develop and wine is said to have a silky persistence.
Lalvin ICV-D47 is ideal for the barrel fermentation of white wines such as premium barrel fermented chardonnay. This yeast contributes to a round, soft palate with good weight. When left on lees spicy, tropical, citrus notes develop and wine is said to have a silky persistence.
ICV-D47 is a high polysaccharide producer which is known for its accentuated fruit and volume. The sensory profile of wines made with ICV-D47 demonstrate an enhanced aroma and flavour.
Lalvin ICV D47™ was isolated from must in the Côtes du Rhône region in France by ICV, Montpellier. Lalvin ICV D47™ was selected from 450 isolates collected between 1986-1990.
Dosage:
White and rosé winemaking: 25 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.



