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S. cerevisiae • cerevisiae Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese, Chardonnay, Petit Verdot, Malbec, Rhône Whites Isolated by the ICV from a Rhône Valley Syrah fermentation. It has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C(82°F). In red wines, Lalvin ICV D254® develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate it contributes high foremouth volume, big mid-palate mouthfeel and intense fruit concentration. When used for white wines (particularly Chardonnay), sensory descriptors include butterscotch, hazelnut and almond aromas.