Selected in the Cornas area of the Rhône Valley in France in 1992. A rapid starter, it can ferment up to 15% (v/v) alcohol with low volatile acidity. In reds, it does well with fresh Rhône style wines with up-front fruit. With short skin contact (three to five days), Lalvin ICV GRETM minimizes the risks of vegetal and undesirable sulfur components. In fruit-focused whites, such as Chenin Blanc, Riesling and Rhône whites, ICV GRE fermentations result in stable, fresh fruit characteristics such as melon and apricot while improving fore-mouth impact.