Lalvin Bourgovin RC-212 Yeast
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Highly recommended for Pinot Noir. Limited polyphenolic adsorption onto yeast cells results in colour and structure preservation. This yeast also supports red berry and spicy notes. The Bourgorouge RC212™ strain was selected from fermentations in the Burgundy region of France, by the Bureau Interprofessional des Vins de Bourogne (BIVB). It was selected for its ability to ferment a traditional heavier style Burgundian Pinot Noir. This yeast has placed itself as the ‘reference yeast for the making of quality Pinot Noir. 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 other yeast recommended for Pinot Noir, the use of Lalvin RC212™ results in greater anthocyanin content and higher colour intensity of the resultant wine. This is due to the limited adsorption of polyphenols on Lalvin RC212™ yeast cell walls, thus limiting colour loss and maintaining structure during aging. Lalvin RC212™ is used extensively in Australia and New Zealand for the production of Pinot Noir.
