Lalvin 1CV D-47

Lalvin D47™ Wine Yeast 

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. Due to the release of polysaccharides into the must during fermentation, D47 contributes to a round, soft palate with good weight. This process also helps stabilize aromatic compounds. Highly recommended for premium, barrel-fermented Chardonnay — when left on lees, spicy, tropical, and citrus notes develop and the wine takes on a silky persistence. Very compatible with malolactic bacteria.

Flavor Profile

Tropical fruit and white floral notes — round and soft with good weight and silky persistence on lees. Complex citrus and spice character develops with extended lees contact.

Best Suited For

Chardonnay, Gewürztraminer, Riesling, Roussanne, Sauvignon Blanc, Viognier, mead, and fruit ciders.

Key Specs

• Style: Complex white and rosé wines with citrus and floral notes
• Fermentation temp: 59–86°F (15–30°C)
• Alcohol tolerance: Up to 15%
• Nitrogen demand: Low
• SO₂ production: Low
• Killer factor: Yes
• Malolactic bacteria compatibility: Very high