How Our Proprietary Autochthonous Yeasts Were Born

Between 2005 and 2010, Benanti worked with the Regional Institute of Vine and Wine in Palermo to identify naturally occurring yeasts within the Etna DOC territory. Numerous strains were isolated and studied for phenotypic, genotypic and technological characteristics associated with local grapes and environments. Four strains best suited to controlled fermentation and distinct territorial expression were patented. They have been used consistently in all vinifications since 2010.