Lalvin ICV GRE™

For fruit-forward Rhône-style wines

In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®. 

Technical Information:

• Fermentation Speed: Moderate
• Glycerol Production: High
• Lag Phase: Short
• Nitrogen Needs: High
• Alcohol Tolerance: 15%
• Volatile Acidity: Moderate
• S02 Production: Low
• Max. Temperature: 15 °C
• Acetaldehyde Production: Low