Lalvin ICV D47 Yeast: Ideal for White Wines, Rosés, and Mead

Lalvin ICV D47 yeast is a versatile strain originally isolated from grapes in the Côtes-du-Rhône region of France by Dr. Dominique Delteil. This low-foaming, quick-fermenting yeast settles well, producing a compact lees at the end of fermentation. It is known for enhancing mouthfeel due to its ability to retain complex carbohydrates, making it perfect for creating rich, full-bodied wines.

This strain thrives at fermentation temperatures between 15° and 20°C (59° to 68°F) and is particularly suited for white wine varieties like Chardonnay and rosé wines. It’s also an excellent choice for producing mead, though it’s essential to supplement with yeast nutrients, especially usable nitrogen, to achieve the best results.

Key Features

• Quick Fermenter with Compact Lees: Low-foaming and efficient, this strain settles well, forming a compact lees at the end of fermentation.
• Enhances Mouthfeel: Produces complex carbohydrates that improve the wine’s body and mouthfeel.
• Temperature Range: Tolerates fermentation temperatures between 15° to 20°C (59° to 68°F), providing flexibility for various wine styles.
• Perfect for White and Rosé Wines: Recommended for use with Chardonnay, rosé wines, and other white varieties.
• Great for Mead Production: A popular choice for mead-making, though it requires yeast nutrients for optimal results.

Why Choose Lalvin ICV D47 Yeast?

Lalvin ICV D47 is a versatile and reliable yeast strain for winemakers seeking to enhance the mouthfeel and complexity of their wines. Whether you’re crafting a rich Chardonnay, a delicate rosé, or experimenting with mead, ICV D47 provides the consistency and quality you’re looking for.