Recommended for Chardonnay, Gewürztraminer, Semillon, Voignier, Dry Whites and Rose.
- Fermentations are characterized by a short lag phase followed by a regular fermentation. Will tolerate a fermentation temperature range of 15-20°C(59-68°F).
- It is a high polysaccharide producer and wines made with it are known for their accentuated fruit and great volume.
- Excellent results are obtained for barrel-fermented Chardonnay, especially when blended with wines made with Lalvin ICV D21.
|Relative Nitrogen Needs||Low|
|Temp. Range (F)||59-68|
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