BM45

Sangiovese, Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay

S. cerevisiae • cerevisiae

• Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena.
• Produces high levels of polyphenol reactive polysac­charides, resulting in wines with increased mouthfeel and improved color stability.
• Has high nitrogen requirements and can produce H₂S under poor nutrient conditions.
• In Italian red varietals, Lalvin BM45^TM has sensory descriptors that include fruit jam, rose and cherry li­queurs, sweet spice, licorice, cedar and earthy elements.