Recovery of typicality, naturalness and respect for terroir in wine by investigating the fungal microflora of grapes for the purpose of isolation, selection, characterization and use in winemaking of yeasts not yet commercialized.

Our projects of selection and characterization of Saccharomyces and non-Saccharomyces yeasts can be integrated with the research and production of specific organic activators for the strain under investigation.

All selected cultures are subsequently marketed in liquid form and certified organic.