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The selection of LALVIN BRL 97 yeast is the result of a four-year study of the University of Turin. Over 600 yeasts from 31 cellars in the Barolo area were tested. The result is a naturally occurring yeast with special properties to enhance the varietal character of red wines.

Saccharomyces cerevisiae, Saccharomyces yeast species for tannin extraction and increase of red grape structure
Suitable for
Red: Lemberger, Cabernet Sauvignon, Zeigelt, Cabernet Franc, Merlot, Syrah
Temperature, Dosage
18-30 °C, 20-25 g/hl

Core features

  • Fast fermentation starting
  • Rapid fermentation rate
  • Stabilization of red wine color
  • Increase in red wine structure by increased extraction of grape tannins
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