Quality and Innovation in Biotechnology

For balanced young red wines with a fresh and fruity character. A vigorous yeast with rapid and regular kinetics capable of enhancing the varietal expression of the grape variety. Wide temperature range and suitable for difficult vinification conditions.

For young and medium-aged red wines. It produces wines characterised by fresh red and black berry fruit notes with elegant floral hints. Remarkable glycerol production.

For full-bodied, finely structured, complex and persistent high-end red wines suitable for ageing. Safe fermentation even in musts with high alcohol potential and poor temperature control. Respect for the varietal character of the grape variety.

For premium white wines and fresh rosés with fine and elegant aromas. In white grapes with varietal thiol precursors it enhances the expression of fruity aromas (grapefruit, guava, passion fruit) and reveals nuances of boxwood and broom. Vigorous and cryophilic strain with good production of aromatic esters.

For white wines in which the expression of thiol aromas (citrus, tropical fruit, boxwood) is to be enhanced and for rosés with excellent finesse and aromatic complexity. Also suitable for the vinification of neutral grapes. Cryotolerant yeast. Excellent production of aromatic esters.

For varietal white and rosé wines with characteristic expression of aromatic thiols (citrus, exotic fruit). Strain that expresses its potential at low temperatures. Good glycerol production and release of parietal polysaccharides provide body and smoothness.

For young white wines with great freshness and intense aromaticity. Highly vigorous strain, able to work at a wide range of temperatures and under sub-optimal vinification conditions (high alcohol potential, high turbidity and risk of microbial contamination).

For white wines made from aromatic grapes with enhancement of terpene expression and valorisation of varietal potential. For varietal rosé wines with pleasant aromaticity and good structure.

Suitable for the production of sparkling wines. Great finesse and olfactory cleanliness while respecting varietal character. Excellent for the production of sparkling wines, sparkling wine bases and passito wines.

Ideal for re-fermentation, even under difficult conditions. Elevates varietal expression by enhancing the olfactory balance.

Suitable for problematic vinification conditions (high sugar concentration, risk of microbiological contamination, extreme fermentation temperatures). High fermentation vigour strain with excellent resistance to alcohol and SO2, suitable for restarting AF following stuck fermentation.

S. cerevisiae yeast selected in the DOCG (Controlled and Guaranteed Denomination of Origin) Abruzzese Colline Teramane.
For white and rosè wines. Excellent strain for the enhancement of Trebbiano grapes.

Candida zemplinina yeast (non-saccharomyces) selected in the DOCG (Controlled and Guaranteed Denomination of Origin) Abruzzese Colline Teramane. Ideal in scalar fermentation with S. cerevisiae to enhance the aromatic characters and typicality of Montepulciano grape varieties (red and rosé vinification). High glycerol production. Excellent results in white wines, enhancing structure and aroma.

For young and medium-aged red wines, characterised by fresh red and black berry fruit notes and elegant floral scents. Strain selected for the valorisation of Montepulciano d'Abruzzo.

Isolated and selected strain in the vineyards of Abruzzo Ulteriore.
For young white and red wines or for ageing. Also excellent for rosè wines with pleasant freshness and aromaticity.