ICV-D47 is a Côtes du Rhône isolate for the production of complex and for full-bodied, barrel fermented Chardonnay and other white varietals.
71B is a wine yeast for nouveau-style wines, and it was isolated by Pr. Maugenet’s team at France's National Agricultural Research Institute.
Bourgovin RC212 yeast was selected by the Bureau Interprofessionnel des Vins de Bourgogne, and was developed for red wines with color and structure
ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.
EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne.
Lalvin BM4x4 is a blend of Lalvin yeasts selected in a collaboration with the Brunello di Montalcino wine consortium and the Universita degli Studi di Siena.
Lalvin QA23, selected from the Portuguese Vinhos Verdes appellation of origin, offers fermentive security bound to a weak demand in assimilable nitrogen and O2.
Lalvin® yeast by Lallemand is trusted by some of the world’s best-known professional winemakers to give them the performance they need time after time, and that same reliability is found in our Lalvin® yeast and bacteria strains for the home winemaker. Every Lalvin® product goes through rigorous scientific testing at each phase of production, guaranteeing the same high quality results with every batch. We offer a variety of strains that compliment a full range of wine making styles, giving you the characteristics you are looking for with the unmatched ease-of-use that only active dry yeast can provide.