Lalvin ICV D21® | Dry Wine Yeast

• 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.

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