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BRL97 is the ultimate choice for winemakers dedicated to capturing the rich heritage and robust character of traditional Italian wines
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BRL97 brings unparalleled depth, aromatic complexity, and aging potential to your winemaking process
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Unleash the bold, structured elegance of classic Italian reds
BRL97 is a premium Saccharomyces cerevisiae strain, meticulously selected for its ability to enhance the complex structure, robust tannins, and deep aromatic qualities characteristic of classic Italian red wines. Isolated from a Nebbiolo fermentation in the Barolo region, this yeast is ideal for varietals such as Nebbiolo, Barolo, Barbaresco, and other full-bodied reds. BRL97 drives a steady fermentation while preserving delicate aromatics, achieving a harmonious balance between fruit expression and tannic depth.
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High Alcohol Tolerance: Efficiently ferments up to 16% ABV, supporting the production of strong, well-structured wines.
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Enhanced Tannin Extraction: Promotes polyphenol extraction, amplifying mouthfeel and depth while preserving tannic structure.
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Aromatic Preservation: Optimized to retain primary fruit aromas while enhancing spice, leather, and earthy notes typical of Italian reds.
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Temperature Range: Ferments cleanly between 62°F (17°C) and 85°F (29°C), providing flexibility across different fermentation strategies.
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Low Volatile Acidity Production: Ensures clean, refined wines with minimal acetic off-flavors.
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Medium Flocculation: Settles well for efficient clarification without excessive lees compaction.
Applications
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Italian Reds: Specifically suited for Nebbiolo-based wines like Barolo and Barbaresco, as well as Barbera and Sangiovese, where tannic structure and aromatic complexity are paramount.
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Bordeaux Blends: Enhances the intensity of Cabernet Sauvignon, Merlot, and Cabernet Franc, delivering deep, structured wines with elegant aging potential.
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Aged Reds: Perfect for wines destined for barrel aging, as it develops intricate layers of spice, leather, and toasted oak during maturation.
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Fortified Reds: Performs excellently in high-alcohol environments, suitable for Amarone and Port-style wines.
Flavor Profile
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Dark Fruits: Rich expressions of blackberry, plum, and black cherry with deep, concentrated flavors.
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Spice & Earthiness: Subtle notes of tobacco, leather, black pepper, and dried herbs provide complexity and depth.
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Elegant Tannins: Supports structured tannins that balance bold fruit with a smooth, age-worthy mouthfeel.
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Aging Potential: Enhances longevity, allowing wines to mature gracefully over time, developing complexity and integrated tannin profiles.
Usage
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Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
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Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
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Nutrient Addition: Supplement with yeast nutrient for fuller attenuation and minimized off-flavors, particularly in high-Brix musts.
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Fermentation Temperature: Maintain between 62°F and 85°F (17°C and 29°C) for optimal tannin extraction and aromatic retention.
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Extended Maceration: Ideal for longer maceration periods to extract deeper color and tannin structure in full-bodied reds.
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