Lalvin Bourgovin RC212™
Lalvin Bourgovin RC212™ For Pinot Noir Style 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 color 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.
Quick facts
| Wine styles | For delicate and elegant red wines (supports color and structure) |
|---|---|
| Temperature range | 18 - 30°C (64 - 86°F) |
| Aroma | Ripe cherry, bright fruity and spicy characteristics. |
| Alcohol tolerance | Up to 16% |
| Inoculation rate | 0.2-0.4 g/L |
Benefits
- Enhances Pinot Noir’s varietal expression
- Promotes color and tannin stability
- Minimizes polyphenol absorption
- Suitable for delicate grape varieties
- Robust performance in low turbidity conditions
- Ideal for Grenache and Zinfandel fermentations
More information
GMO-free and gluten-free
Interested in commercial package sizes? Click here to visit the Lallemand Oenology website.
FAQ
Lalvin RC212™ is a versatile homewine yeast known for its ability to produce rich, complex red wines with stable color and good structure. While adaptable to many reds, it pairs particularly well with:
- Pinot Noir: enhances the varietal character, contributing to classic Burgundian-style wines with red fruit aroma and good color stability.
- Merlot: helps build structure and color, creating well-rounded and expressive Merlot wines.
- Zinfandel: can bring out the fruit and spice notes for balanced wines.
- Grenache: contributes to stable color and a full-bodied profile.
- Marquette, Rondo, Regent, Cabernet cortis, and other red grape varieties: excels in fermenting a wide range of red grapes where delicate and elegant wines are desired.
While Lalvin RC212™ is not recommended for modern fruity ciders, it can be an excellent choice for classic or more complex apple blends with more tannin and lower malic acid levels.
While Lalvin RC212™ can technically ferment mead, we suggest the strains below:
- Lalvin K1V-1116™: Excellent for clean, crisp meads and showcasing honey varietals.
- Lalvin EC-1118™: A robust choice for complete fermentation, especially with higher gravity meads.
- Lalvin QA23™: Ideal for lighter, aromatic meads, promoting citrus and passionfruit notes.
The dosage rate is 0.2-0.4g/L, so 1 sachet of 5g is good for a volume of 12.5 to 25L, or 3.3 to 6.6 US gallons.
Related products
Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties.
Lalvin D47™ has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes.
Lalvin ICV K1-V1116™ was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.
Lalvin QA23™ was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.