Aromatic complexity and mouthfeel in big reds

LALVIN CLOS™ was selected for its ability to enhance aromatic complexity, structure, and mouthfeel in full-bodied red wines.

• Wines display nice berry aromas and have good tannin intensity, full mid-palate, and ageable tannins
• Good implantation rates, but can be slow to start fermentation in cold must which makes for a simulated “cold soak”
• Reliable fermenter and low hydrogen sulfide (H2S), SO2, and volatile acidity (VA) producer
• Saccharomyces cerevisiae cerevisiae strain
• Isolated by the University of Rovira i Virgili in Spain from the Priorat region

Frequently used in: Cabernet Sauvignon, Syrah, Grenache, Tempranillo, Zinfandel, Petite Sirah, Barbera, Petit Verdot, Malbec, structured reds
Alcohol Tolerance: 17%
Nitrogen Needs: MEDIUM
Temp. Range: 57-90°F

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