This specific property makes Lalvin Bourgovin RC212™ a perfect choice to ferment grape varieties such as Pinot Noir, Grenache and Zinfandel with delicate structure, ripe cherry, bright fruity and spicy character.

LALVIN RC212™ was selected from fermentations in Burgundy by the BIVB to extract and protect the polyphenols of Pinot noir. Due to the limited adsorption of polyphenols on RC212™ yeast cell walls, there is limited color loss and structure is protected during aging.

Lalvin RC212™ enhances the polyphenolic content of grape types ‘reference yeast’ such as Grenache, Pinot Noir and Zinfandel. It consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characters. Compared to many …

LALVIN RC212® is known for its ability to generate ripe berry, bright fruit, and spicy characteristics and to consistently produce Pinot noir with good tannin structure. Temp. Range: 60-86°F.

LALVIN RC212™ (Bourgorouge) yeast was selected from nature by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne) for its ability to ferment a traditional heavier style Burgundian Pinot Noir.

RC212 is a moderate speed, low foaming fermenter ideal for full bodied red wines. Promotes color and tannin stabilization for lighter reds throughout fermentation and aging. It is used for reds where full extraction is desired.

Lalvin Bourgovin is a wine making yeast that is a low foaming moderate speed fermenter with good alcohol tolerance and maximum extraction in reds. Good color stability. Alcohol tolerance to 16%, has medium nutrient needs.

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.

This specific property makes Lalvin Bourgovin RC212 a perfect choice to ferment grape varieties such as Pinot Noir, Grenache and Zinfandel with delicate structure, ripe cherry, bright fruity and spicy character.

Lalvin RC212® was selected from fermentations in Burgundy by the BIVB to extract and protect the polyphenols of Pinot noir. Due to the limited adsorption of polyphenols on RC212® yeast cell walls, there is limited color loss and structure is protected during aging.