Lalvin BRL97™ Dry Wine Yeast

• BRL97 is the ultimate choice for winemakers dedicated to capturing the rich heritage and robust character of traditional Italian wines
• BRL97 brings unparalleled depth, aromatic complexity, and aging potential to your winemaking process
• Unleash the bold, structured elegance of classic Italian reds

BRL97 is a premium Saccharomyces cerevisiae strain, meticulously selected for its ability to enhance the complex structure, robust tannins, and deep aromatic qualities characteristic of classic Italian red wines. Isolated from a Nebbiolo fermentation in the Barolo region, this yeast is ideal for varietals such as Nebbiolo, Barolo, Barbaresco, and other full-bodied reds. BRL97 drives a steady fermentation while preserving delicate aromatics, achieving a harmonious balance between fruit expression and tannic depth.

• High Alcohol Tolerance: Efficiently ferments up to 16% ABV, supporting the production of strong, well-structured wines.

• Enhanced Tannin Extraction: Promotes polyphenol extraction, amplifying mouthfeel and depth while preserving tannic structure.

• Aromatic Preservation: Optimized to retain primary fruit aromas while enhancing spice, leather, and earthy notes typical of Italian reds.

• Temperature Range: Ferments cleanly between 62°F (17°C) and 85°F (29°C), providing flexibility across different fermentation strategies.

• Low Volatile Acidity Production: Ensures clean, refined wines with minimal acetic off-flavors.

• Medium Flocculation: Settles well for efficient clarification without excessive lees compaction.

Applications

• Italian Reds: Specifically suited for Nebbiolo-based wines like Barolo and Barbaresco, as well as Barbera and Sangiovese, where tannic structure and aromatic complexity are paramount.

• Bordeaux Blends: Enhances the intensity of Cabernet Sauvignon, Merlot, and Cabernet Franc, delivering deep, structured wines with elegant aging potential.

• Aged Reds: Perfect for wines destined for barrel aging, as it develops intricate layers of spice, leather, and toasted oak during maturation.

• Fortified Reds: Performs excellently in high-alcohol environments, suitable for Amarone and Port-style wines.

Flavor Profile

• Dark Fruits: Rich expressions of blackberry, plum, and black cherry with deep, concentrated flavors.

• Spice & Earthiness: Subtle notes of tobacco, leather, black pepper, and dried herbs provide complexity and depth.

• Elegant Tannins: Supports structured tannins that balance bold fruit with a smooth, age-worthy mouthfeel.

• Aging Potential: Enhances longevity, allowing wines to mature gracefully over time, developing complexity and integrated tannin profiles.

Usage

• Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.

• Nutrient Addition: Supplement with yeast nutrient for fuller attenuation and minimized off-flavors, particularly in high-Brix musts.

• Fermentation Temperature: Maintain between 62°F and 85°F (17°C and 29°C) for optimal tannin extraction and aromatic retention.

• Extended Maceration: Ideal for longer maceration periods to extract deeper color and tannin structure in full-bodied reds.