Best yeast for barrel-fermented Chardonnay
Lalvin ICV D-47 (Lallemand)The single best dry strain for barrel-fermented Chardonnay, and the number that decides it.
Use Lalvin ICV D-47. For barrel-fermented Chardonnay it is the strongest match on the numbers that matter.
Gauge readout
Attenuationferments to dryness
Alcohol tolerance14 % ABV
Fermentation temp15 to 30 C (59 to 86 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Why this strain
| Style | barrel-fermented Chardonnay |
|---|---|
| Recommended strain | Lalvin ICV D-47 (Lallemand) |
| Fermentation temperature | 15 to 30 C (59 to 86 F) |
| Apparent attenuation | ferments to dryness |
| Alcohol tolerance | 14 % ABV |
Notes
For a full-bodied barrel-fermented Chardonnay, Lalvin ICV D-47 is the classic pick. It was selected in the Cotes-du-Rhone for exactly this, building mouthfeel and body that reward lees ageing.
Keep the ferment cool; a hot D-47 ferment can drop aroma and raise the risk of hydrogen sulphide. Age it on the lees to develop the round, worked texture the strain is chosen for.
The yeast to buy
Related
Sources: Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)