study and selection of native yeast strains
in barolo, castellero vineyard


Progetto Indigeno

Wine is the expression of the territory in which it is produced and its characteristics are always the result of a sinergy between nature and man.

Alcoholic fermentation is one of the key moments in vinification and the importance native yeast presence and activity can have on the typicity of the reulting wine has been amply demonstrated. Identifying these local, or “ecotypical” yeast strains necessitates a long process of natural selection in order to choose among the numerous yeast strains the genotypes best adapted to a given ecosystem, those most capable of expressing its unique characteristics.

The evolution of molecular biology tecniques now enables the controlled use of native yeasts in fermentation and thus to avoid the risk of producing organoleptic defects in the wine.

This innovative project is our answer to the research of the unique qualities of the vineyard .

Results of the Project


Study on native yeasts biodiversity in Castellero vineyard: 216 strains isolated and analyzed through molecular biology tecniques.


Strain typing of isolates: 74 genotypes of Saccharomyces cerevisiae classified.


Physiological analysis and sensory evaluation of some representative strains isolated: 3  strains of S. cerevisiae selected as starters becuase of their excellent technological properties and their ability to enhance the peculiarity of distinguish marks of the region of origin.

Since 2016 the strains Castlè 157, 210 e 215 are deposited at MUT collection (Mycotheca of Turin’s Università degli Studi).