Description
Lalvin ICV D21 500g Wine Yeast
Lalvin ICV D21™ was isolated in 1999 from Pic Saint Loup in Languedoc by the Institut Coopératif du Vin (ICV), and is developed to enhance freshness, structure, and aroma stability in red wines with high ripeness and concentration. This yeast strain stands out by contributing both higher natural acidity and polysaccharides that bind to aromatic compounds and tannins – resulting in wines with a great mouthfeel and a clean, fruity profile.
ICV D21 produces red wine with an intense initial taste, a solid mid-palate, and a long, fresh finish. Thanks to its ability to counteract "cooked fruit" notes and burning alcohol, it is particularly well-suited for ripe Cabernet Sauvignon, Merlot, and Syrah grapes. It produces very little sulfur during fermentation and performs well even under demanding conditions such as high temperatures and low nutrient content.
This yeast is also ideal in barrel-fermented white wines and rosé wines where it imparts freshness, red fruit characteristics, and structure, and is a perfect partner in blends with, for example, ICV GRE or ICV D47. When used together with ICV D254 or D80, it provides increased freshness and carries the fruit throughout the entire flavor profile.
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