Lalvin Bourgovin RC212

Red Wine Yeast

5 Grams

• GRAPE VARIETY PAIRING: Pinot noir, Grenache and Zinfandel
• WINE STYLES: For delicate and elegant red wines (supports colour and structure)
• AROMA: Ripe cherry, bright fruity and spicy characteristics.
• ALCOHOL TOLERANCE: Up to 16%
• FERMENTATION RANGE: 18-30°C (64-86°F)
• INOCULATION RATE: 0.2-0.4g/L
  

Lalvin Bourgovin RC212™ has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols. Indeed, thanks to its limited cell wall polyphenol absorption.

Lalvin Bourgovin RC212™ promotes colour and tannin stabilization during fermentation. 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.

DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F).
2. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in must is not recommended.

• It is recommended to use complex nutrition nitrogen source, such as either Fermaid AT™ or Fermaid O™.