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O. oeni adapted to high alcohol; contributes to tannin mouthfeel intensity
Lalvin MBR ICV Elios 1® was isolated by the Institut Coopératif du Vin (ICV) from a spontaneous malolactic fermentation for use in warm region red wines with high alcohol (15.5% v/v) and high pH. Performs well when pH is above 3.4, temperatures are 18–25°C
(64–77°F) and total SO2 levels are < 50 ppm.
Contributes to the mouthfeel of the finished wine by enhancing the perception of overall tannin mouthfeel intensity while avoiding green and vegetative characters.