Lalvin RBS 133 Dry Wine Yeast
An interesting yeast which can reduce the sensation of acidity and astringency in red wines from difficult conditions such as high acidity. Delicate fruit-forward aromas of cherry, blackberry, plum, and ripe fruits will be present in wines fermented using this yeast. Floral characteristics such as wild violet, as well as spice and vanilla have also been noted. This yeast is perfect for Sangiovese, hybrids, roses, and other light reds. The RBS strain will work well in conjunction with malolactic fermentation. Best fermentation results within 61-82°F. This is a moderate fermenter with medium nutrient requirements, capable of withstanding alcohol content up to 16%.
Lalvin RBS 133 is the result of the collaborative yeast selection program among more than 130 yeast isolated from grape bunches by università degli studi di padova, lallemand and consorzio tutela vini del piave d.o.c. Rbs 133 has the ability to complement the fruity characters of grape varieties such as Sangiovese, Montepulciano, Barbera, Raboso and Tanat, even in difficult conditions of low temperature, low nutrient content, high acidity and high alcohol level. In north america, rbs 133 is also excellent for fermenting hybrid reds!
Tags: Barbera | Lalvin Dry Wine Yeast | Montepulciano | Raboso | Sangiovese | Tanat |