In 1992, Lalvin ICV GRE was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulphur components in varieties like Merlot, Cabernet Sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE results in stable fresh-fruit characteristics and delivers a big fore-mouth impact.
If the fruit maturity is less than optimum, ICV GRE is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE from more balanced maturity fruit emphasize red fruit and higher volume and are complemented by blending rosés fermented with Lalvin ICV D21.
Microbiological and Oenological Properties
Saccharomyces cerevisiae cerevisiae
•Competitive factor K2
•Alcohol tolerance up to 15%
•Average lag phase
•Moderate fermentation rate
•Optimal range of temperatures for fermentation: between 15°C to 30°C
•Medium nitrogen demand
•Good aeration at the end of the exponential yeast growth phase (about 1/3rdsugar depletion) is recommended especially for clear juice.
•Average production of volatile acidity
•Low SO2 production
•Low H2S production
•Low production of acetaldehyde and other SO2 binding compounds
•Lowers T.A. 0.050g/100mL on average than other wine yeasts
Lalvin ICV GRE Wine Yeast (500g)