The Lalvin BM 45 strain was isolated and characterised in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena. This strain is selected for many world class san giovese fermentations for its enological characteristics for red wine production. Slow starter but will eventually dominate the fermentation. Tolerant to low and high temperature, alcohol tolerant to 15 percent (v:v) alcohol. High production of polysaccharide which gives enhanced mouthfeel and colour stability. Able to grow with low amounts of assimilable nitrogen.