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 .