Lalvin RC212 is a renowned wine yeast strain, originally selected from the Burgundy region of France by the Bureau Interprofessionnel des Vins de Bourgogne (BIVB). It is specifically chosen for its ability to enhance color stability, tannin structure, and aromatic complexity in red wines, particularly Pinot Noir. RC212 promotes the development of ripe berry, bright fruit, and spicy characteristics, making it ideal for crafting robust, age-worthy red wines.
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Enhanced Color Stability: RC212 promotes deep anthocyanin extraction and color intensity in red wines, protecting color due to low absorbance rates onto yeast cell walls.
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Rich Tannin Structure: Supports smooth, well-integrated tannins that age gracefully.
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Alcohol Tolerance: Effective up to 16% ABV, allowing for complete fermentation in high-sugar musts.
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Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a full, structured finish.
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Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), perfect for developing rich, full-bodied reds.
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Medium Flocculation: Settles well post-fermentation, contributing to clarity and stability.
Applications:
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Pinot Noir: Perfectly suited for Burgundy-style Pinot Noir, enhancing its delicate fruit and silky tannins.
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Merlot & Cabernet Franc: Boosts structure and body, delivering rich fruit and spice.
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Gamay: Highlights fresh berry notes while enhancing tannin integration.
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Blended Reds: Suitable for Bordeaux blends and GSM (Grenache, Syrah, Mourvèdre), bringing forward lush fruit and balance.
Flavor Profile:
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Dark Fruits: Prominent expressions of black cherry, plum, and raspberry.
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Spice & Earthiness: Subtle hints of cinnamon, clove, and forest floor.
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Silky Mouthfeel: Enhances the smoothness and roundness of the palate.
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Aging Potential: Promotes tannin development for wines that improve with time.
Usage:
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Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
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Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development.
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Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, particularly in high-Brix musts.
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Fermentation Temperature: Maintain between 64°F and 86°F to optimize color extraction and tannin structure.
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Extended Maceration: Ideal for long maceration periods to deepen color and enhance tannin complexity.
Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.
Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.
