Lalvin D47 has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight.
This process can also help to stabilize aromatic compounds. Lalvin D47 is highly recommended to produce premium, barrel-fermented Chardonnay. When left on lees, spicy, tropical, and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic bacteria.