Il grande fascino dei lieviti autoctoni

Following the introduction of organic methods in vineyard and cellar, Tenuta Cucco chose indigenous yeasts to pursue a more natural fermentation process and a closer expression of origin. Grape, a University of Turin spin-off, collected, selected and multiplied microorganisms naturally present on the estate’s grapes. Propagation was intended to provide sufficient microbial populations to avoid stalled fermentation. The project anticipated using these estate yeasts for a large share of fermentations from the following year.