I work with winemakers all over Southern Europe, from Portugal to Italy. This represents hundred thousand producers with hundreds of different grape varieties and huge number of types of wine. But, beyond sensible differences, there is a trend that leads to the search for fermentations and therefore yeasts that can develop and promote the typical aromas of the grape variety and of the cultivation area. In white wines, in addition to the varietal aromas, winemakers search bouquets of fresh aromas and complex sensations of fresh fruit, citrus fruits and spring flowers. In younger red wines, they look for balances between the sensations of small red fruits and various spices combined with a tannic and body equilibrium. All my customers want to create a wine different from the others and my job is to provide different solutions and ideas to satisfy their needs. I could tell you about one of my customers, a few years ago, who was stuck with white wines not in line with the modern requests. After long talking and trials, he was able to change their typology, implementing a new technology of nutrition combining SpringArom® and ViniLiquid™ and fermenting with the yeast SafŒno™ CKS102. Since, his wines won several prices around the world and I was proud to be a piece of that success.
WINE AND ITS EVOLUTION ALONG THE YEARS IS ONE OF THE MOST INTERESTING AND EXTRAORDINARY EXAMPLES.