Wine yeast ICV D21®

A yeast selected to help development of fresh aromatic sensations, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. It is particularly recommended for fermentation of ripe berries that have a high sugar concentration. 

Saccharomyces cerevisiae isolated in the Languedoc terroir of Pic Saint Loup. It is classified as killer (K2 factor)

Main uses

- in red, white and rosé wines: to increase aromatic freshness and minerality, to reveal the full expression and complexity of your grapes

 - it slightly delays malolactic fermentation, allowing easier management of micro-oxygenation programs in red wines.

Complementary for blending

When blended with wines fermented with ICV-D254® and ICV-D80®, ICV-D21® brings fresher, sustained intense fruit and lively sensations beginning in the fore-mouth and carrying through to the lengthy finish.