Lalvin MBR VP41® was isolated in Italy during an extensive European Union collaboration.
Performs well at a pH above 3.1 and a total SO2 level of 50-60 ppm. At temperatures below 16°C(61°F) it is a slow starter but can complete fermentation.
Chosen for its strong implantation, steady fermentation, high alcohol tolerance (up to 15.5% v/v), enhanced mouthfeel and wine structure.
Both red and white wines fermented with VP41 have increased richness and complexity.