The Lalvin Bourgovin RC212 (Selected by BIVB)
The Lalvin Bourgovin RC212 yeast has been selected by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne), and was developed for red wines with color and structure.
Due to the limited polyphenol adsorption on its cell wall, this yeast promotes the stabilization of the color
and tannins during fermentation.
This outstanding property makes Lalvin Bourgovin RC212 a wise choice to enhance the polyphenolic content of
Gamay, Zinfandel and Grenache. Lalvin Bourgovin RC212 consistently produces Pinot Noirs with good structure, ripe berry, bright fruit and spicy characteristics.
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature difference between the must to be inoculated and the rehydration medium should never be over 10°C
– It is essential to rehydrate the yeast in a clean container.
– The rehydration in must is not advisable.