Lalvin ICV GRE™

Description

For fruit-forward Rhône-style wines

In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®. 

Technical Information:

  • Fermentation Speed: Moderate
  • Glycerol Production: High
  • Lag Phase: Short
  • Nitrogen Needs: High
  • Alcohol Tolerance: 15%
  • Volatile Acidity: Moderate
  • S02 Production: Low
  • Max. Temperature: 15 °C
  • Acetaldehyde Production: Low


Product form

For fruit-forward Rhône-style wines In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In... Read more

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4 in stock

$19.99

      Description

      For fruit-forward Rhône-style wines

      In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®. 

      Technical Information:

      • Fermentation Speed: Moderate
      • Glycerol Production: High
      • Lag Phase: Short
      • Nitrogen Needs: High
      • Alcohol Tolerance: 15%
      • Volatile Acidity: Moderate
      • S02 Production: Low
      • Max. Temperature: 15 °C
      • Acetaldehyde Production: Low


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