Lalvin ICV-D47 - White Wine Yeast - 5g

For Full-Bodied Whites, Floral Wines & Smooth Rosé

Lalvin D47 is a Côtes du Rhône–origin yeast that’s made for crafting full-bodied, aromatic white wines.

It’s a top choice for home winemakers working with Chardonnay, Viognier, or other white varietals where you want a rich mouthfeel and gentle tropical or floral notes.

Each 5g sachet is enough for up to 23 litres (1 demijohn or 5-gallon batch).

What Is Lalvin D47 Best For?

D47 is ideal when you want to build body and mouthfeel while keeping the wine clean and smooth. It works especially well with:

• Chardonnay – Barrel-fermented or full-bodied styles
• Viognier, Roussanne, or Marsanne
• Sauvignon Blanc – For a rounder, tropical twist
• Rosé wines – To soften acidity and add weight
• Mead and Cider – For subtle fruit complexity and clean fermentation

Lalvin D47 Yeast – Key Specs

• Origin: Côtes du Rhône, France
• Strain: Saccharomyces cerevisiae
• Alcohol Tolerance: Up to 15%
• Fermentation Temp: 15–30°C
• Nitrogen Needs: Low (nutrient still recommended)
• Lees Aging: Benefits from extended lees contact – adds softness & spice
• Dosage: 5g sachet per 23L

How to Use Lalvin D47

Quick method: Sprinkle onto must or juice and stir gently. Works well without rehydration.

Advanced Method: (Making a Yeast Starter)

• Add 1/2 teaspoon of sugar and the contents of the sachet to a glass with about 50ml of warm water. (approx. 20 °C)
• Cover the glass with a clean plate and simply leave for 15-20 minutes.
• Before you empty the glass of yeast into your brew we recommend vigorously stirring your cider/beer/wine.
• The more oxygen introduced before you put the yeast on will promote a strong healthy fermentation.

Substitute Yeasts

If Lalvin D47 isn’t available here are some solid alternatives we recommend:

• Mangrove Jack’s AW4 – Clean, aromatic fermenter. Great for white wines with delicate fruit character.
• Mangrove Jack’s M05 Mead Yeast – Suitable for mead and subtle white wines, keeps things clean and soft.
• Gervin GV6 – Preserves floral and fruity character in white or lighter dessert wines.

Brewer’s Tip

D47 really shines when you give it a bit of time on the lees — it’ll develop more body and soft spice notes with aging.

Great for fuller whites, but avoid fermenting it too hot or it can throw off sulphury notes.

Keep it in the 15–20°C range for best flavour.