ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 50° to 84°C, the best results are obtained at around 60°C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is known for its accentuated fruit aroma.