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The Lallemand oenology range includes bacteria, enzymes and fermentation aids and is one of the most respected names in the wine industry.

Yeast - Yeast nutrients - Malolactic cultures - Specific inactive yeasts

NEW FOR 2011

Lalvin Clos®

A NEW SELECTION FROM THE PRESTIGIOUS SPANISH PRIORAT REGION.

The microbial population of wineries producing award winning wines from Priorat D.O.C. (Spain) were studied during a Ph.D investigation with the Rovira I Virgili University (Biotecnología Enológica de la Facultad de Enología de Tarragona - Spain). The main goal of this study was to select Saccharomyces cerevisiae yeasts that help shape the distinct Carignan and Grenache grapes from this terroir.

The yeast Lalvin Clos is the result of this selection.

The name refers to the enclosed area typical where the

grapes are cultivated, that is typical of this appellation. A

unique terroir & a unique yeast. The Priorat D.O.C. in the

province of Tarragona (Spain) is a particularly unique area.

The land is surrounded by steep hills and the grapes are

planted on 100-700 m slopes. The unusual terroir is made

out of a type of dark brown slate called ‘llicorella’. It is

believed that this terroir gives the Priorat wines their

characteristic minerality. The yeast population of this

appellation was studied for 3 consecutive years in wineries

where no starter cultures were ever used.

The Lalvin Clos was found during this study to respect

the varietals typicity and tolerate the fermentation diffi cult

conditions of those wines, such as high alcohol, low

nutrient availability and the ability to ferment over a wide

temperature range. It has also been showed to be MLF

friendly. It has been trialed successfully in varietals such

as Grenache, Carignan, Syrah, Cabernet Sauvignon,

Merlot and Tempranillo, resulting in wines respecting

the varietal characters of each area, with complexity,

minerality, and a good balance between structure and

mouthfeel.

Lalvin Clos; High fermentation vigour, medium nitrogen

demand, alcohol tolerance to 17%v/v, fermentation

temperature range 13 to 35°C, killer active.