LALVIN CLOS™ was selected for its ability to enhance aromatic complexity,
structure, and mouthfeel in full-bodied red wines.
Wines display nice berry aromas and have good tannin intensity, full
mid-palate, and ageable tannins
Good implantation rates, but can be slow to start fermentation in cold
must which makes for a simulated “cold soak”
At warmer must temperatures fermentation begins quickly and then
proceeds at a fast rate
Reliable fermenter and low H2S, SO2, and VA producer
Saccharomyces cerevisiae cerevisiae strain
Isolated by the University of Rovira i Virgili in Spain from the Priorat
Aromatic complexity and mouthfeel in big reds
Alcohol Tolerance: 17%
Nitrogen Needs: Medium
Temp. Range: 55-90°F (13-32°C)
Frequently used in: Cabernet Sauvignon, Syrah,
Grenache, Tempranillo, Zinfandel, Petite Sirah, Barbera,
Petit Verdot, Malbec, structured reds