Lalvin CY3079™ | Dry Wine Yeast

• Lalvin CY3079 is the go-to choice for winemakers aiming to craft full-bodied, complex Chardonnay and barrel-aged whites with rich mouthfeel, creamy texture, and elegant oak integration
• Whether perfecting a Chardonnay or refining a white Burgundy, CY3079 ensures a smooth, layered finish with exceptional aromatic clarity
• Enhance complexity and mouthfeel in premium Chardonnay and barrel-aged whites

Lalvin CY3079 is a specially selected wine yeast strain renowned for its ability to develop rich mouthfeel, enhanced complexity, and buttery characteristics during fermentation. Perfectly suited for Chardonnay and other barrel-aged white wines, CY3079 promotes the release of polysaccharides and encourages malolactic fermentation, resulting in wines with balanced acidity, smooth texture, and vibrant aromatics.

• Enhanced Mouthfeel: Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture.

• Malolactic Compatibility: Optimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes.

• Aromatic Development: Elevates apple, pear, vanilla, and toasted almond aromatics.

• Alcohol Tolerance: Supports ABV levels up to 15%, allowing complete fermentation in high-sugar musts.

• Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a dry, well-structured finish.

• Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), with the best expression of mouthfeel and complexity around 64°F (18°C).

• Medium Flocculation: Settles well post-fermentation, enhancing clarity and reducing sediment.

Applications:

• Chardonnay: Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes.

• White Burgundy: Elevates minerality and complexity, emphasizing ripe fruit and toasty oak integration.

• Viognier: Enhances stone fruit and floral notes, adding depth and roundness.

• Barrel-Aged Whites: Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity.

Flavor Profile: 

• Stone Fruits & Citrus: Boosts expressions of apple, pear, and lemon zest.

• Buttery & Nutty Notes: Develops butter, vanilla, and toasted almond during malolactic fermentation.

• Rich Mouthfeel: Promotes a creamy, well-rounded palate with smooth, integrated texture.

• Oak Integration: Complements toasted oak, enhancing complexity and balance.

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 mouthfeel and flavor development.

• Nutrient Addition: Supplement with yeast nutrient to optimize fermentation and promote aromatic development.

• Fermentation Temperature: Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity.

• Barrel Fermentation: Ideal for in-barrel fermentations to enhance oak integration and complexity.

Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.