D254

Yeast

Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese, Chardonnay

• 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 fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration.

• When used for white wines (particularly Chardonnay), sensory descriptors include butterscotch, hazelnut and almond aromas.