Lallemand & Lalvin Yeasts

Lalvin ICV D21® | Dry Wine Yeast

    Description

    • ICV-D21 is the ideal choice for winemakers seeking to craft structured, full-bodied wines with bold aromatics and enhanced mouthfeel
    • Whether perfecting a Cabernet Sauvignon, enhancing the richness of Syrah, or adding depth to Chardonnay, ICV-D21 consistently delivers complexity, elegance, and age-worthiness in every bottle
    • Enhanced mouthfeel and rich aromatics for structured red and white wines

    ICV-D21 is a robust wine yeast strain specially developed by the Institut Coopératif du Vin (ICV) for crafting full-bodied red and white wines with enhanced mouthfeel and complex aromatics. Known for its ability to optimize tannin extraction and promote rich color stability, ICV-D21 is ideal for producing age-worthy wines with layered depth and intense fruit expression. Its consistent fermentation kinetics ensure reliable attenuation and balanced structure in high-Brix musts.

    • Enhanced Mouthfeel: Promotes a smooth, velvety texture with well-structured tannins.
    • Aromatic Complexity: Boosts expressions of dark berries, plum, and subtle floral notes.
    • Alcohol Tolerance: Effective up to 16% ABV, allowing for rich, full-bodied wine production.
    • Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for various winemaking styles.
    • Medium Flocculation: Contributes to clarity and stability post-fermentation.
    • Low SO₂ Production: Preserves aromatic purity and minimizes off-flavors.

    Applications:

    • Cabernet Sauvignon: Enhances bold fruit expression and promotes structured tannins.
    • Merlot: Boosts plum and cherry notes while improving mouthfeel.
    • Syrah: Elevates dark fruit and peppery spice with deep color extraction.
    • Grenache: Enhances ripe red fruit flavors with a smooth finish.
    • Chardonnay: Promotes complexity and rounded mouthfeel with subtle floral accents.

    Flavor Profile:

    • Dark Fruits: Highlights blackberry, plum, and cherry with concentrated richness.
    • Spice and Floral Notes: Accentuates hints of violet, licorice, and black pepper.
    • Structured Tannins: Integrates smooth tannins for enhanced mouthfeel and aging potential.
    • Aging Potential: Supports long-term aging, improving depth and complexity over time.

    Usage:

    • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
    • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
    • Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to ensure complete fermentation.
    • Fermentation Temperature: Maintain between 64°F and 86°F for optimal tannin extraction and aromatic development.
    • Extended Maceration: Ideal for long maceration periods to intensify structure and deepen flavor complexity.

    Download the PDF

    Download the PDF

    Lalvin ICV D21® | Dry Wine Yeast

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      SKU: DYW84A

      $19.99

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        Description

        • ICV-D21 is the ideal choice for winemakers seeking to craft structured, full-bodied wines with bold aromatics and enhanced mouthfeel
        • Whether perfecting a Cabernet Sauvignon, enhancing the richness of Syrah, or adding depth to Chardonnay, ICV-D21 consistently delivers complexity, elegance, and age-worthiness in every bottle
        • Enhanced mouthfeel and rich aromatics for structured red and white wines

        ICV-D21 is a robust wine yeast strain specially developed by the Institut Coopératif du Vin (ICV) for crafting full-bodied red and white wines with enhanced mouthfeel and complex aromatics. Known for its ability to optimize tannin extraction and promote rich color stability, ICV-D21 is ideal for producing age-worthy wines with layered depth and intense fruit expression. Its consistent fermentation kinetics ensure reliable attenuation and balanced structure in high-Brix musts.

        • Enhanced Mouthfeel: Promotes a smooth, velvety texture with well-structured tannins.
        • Aromatic Complexity: Boosts expressions of dark berries, plum, and subtle floral notes.
        • Alcohol Tolerance: Effective up to 16% ABV, allowing for rich, full-bodied wine production.
        • Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for various winemaking styles.
        • Medium Flocculation: Contributes to clarity and stability post-fermentation.
        • Low SO₂ Production: Preserves aromatic purity and minimizes off-flavors.

        Applications:

        • Cabernet Sauvignon: Enhances bold fruit expression and promotes structured tannins.
        • Merlot: Boosts plum and cherry notes while improving mouthfeel.
        • Syrah: Elevates dark fruit and peppery spice with deep color extraction.
        • Grenache: Enhances ripe red fruit flavors with a smooth finish.
        • Chardonnay: Promotes complexity and rounded mouthfeel with subtle floral accents.

        Flavor Profile:

        • Dark Fruits: Highlights blackberry, plum, and cherry with concentrated richness.
        • Spice and Floral Notes: Accentuates hints of violet, licorice, and black pepper.
        • Structured Tannins: Integrates smooth tannins for enhanced mouthfeel and aging potential.
        • Aging Potential: Supports long-term aging, improving depth and complexity over time.

        Usage:

        • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
        • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
        • Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to ensure complete fermentation.
        • Fermentation Temperature: Maintain between 64°F and 86°F for optimal tannin extraction and aromatic development.
        • Extended Maceration: Ideal for long maceration periods to intensify structure and deepen flavor complexity.

        Download the PDF

        Download the PDF

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