Best yeast for Pinot Noir and light reds
Lalvin RC212 (Lallemand)The single best dry strain for Pinot Noir and light reds, and the number that decides it.
Use Lalvin RC212. For Pinot Noir and light reds it is the strongest match on the numbers that matter.
Gauge readout
Attenuationferments to dryness
Alcohol tolerance16 % ABV
Fermentation temp18 to 30 C (64 to 86 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Why this strain
| Style | Pinot Noir and light reds |
|---|---|
| Recommended strain | Lalvin RC212 (Lallemand) |
| Fermentation temperature | 18 to 30 C (64 to 86 F) |
| Apparent attenuation | ferments to dryness |
| Alcohol tolerance | 16 % ABV |
Notes
For Pinot Noir, Lalvin RC212 is the reference. This Burgundy strain preserves colour and lifts bright red-berry fruit and structure, which is what a delicate red needs.
It has a moderate nutrient demand, so feed it to avoid a stall on a big red. Choose it when you want a fruit-forward, structured red rather than a neutral ferment.
The yeast to buy
Related
Sources: Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)