Lalvin Bourgovin RC212 has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols. Indeed, thanks to its limited cell wall polyphenol absorption, Lalvin Bourgovin RC212 promotes color and tannin stabilization during fermentation. This specific property makes Lalvin Bourgovin RC212 a perfect choice to ferment grape varieties such as Pinot Noir, Grenache and Zinfandel with delicate structure, ripe cherry, bright fruity and spicy character.
- Yeast Strain: Saccharomyces cerevisiae var cerevisiae
Dry pitching is the preferred method of inoculating must. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the must in the fermenter as it is being filled. The motion of the must filling the fermenter will aid in mixing the yeast into the must. For rehydration steps, see the spec sheet.
Oenological Properties:
- Wine Styles: For delicate and elegant red wines (supports color and structure)
- Aroma: Ripe cherry, bright fruity and spicy characteristics
- Alcohol Tolerance: Up to 16%
- Fermentation Temperature: 64-86°F
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