Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello de 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™ has sensory descriptors that include fruit jam, rose and cherry liqueurs, sweet spice, licorice, cedar and earthy elements.
|Relative Nitrogen Needs||High|
|Temperature Range||64-82° F|
|MLF Compatibility||Below Average|
Enhanced Varietal Character