Bioenologia 2.0: Revenue is flying

This article is taken from La Tribuna di Treviso of September 2, 2016

Innovation and investments. This is how Maurizio Polo faced and overcame the crisis. The results have rewarded his courage and foresight. The numbers are clear: 7 million euros in revenue, constantly increasing (+20%). The companies he founded and has been managing in Oderzo for thirty years, alongside his wife Chiara Beraldo, are not only thriving and in excellent health, but also expanding, as a new 1300 sqm plant will be inaugurated by autumn, equipped with state-of-the-art machinery, thanks to a recent 2 million euro investment. This money adds to the 15 million euros allocated during the economic crisis, which were used to relocate the business to an industrial area, where it now occupies 8,000 square meters. A textbook case that has recently attracted the attention of television and is also of interest to the Governor of Veneto, Luca Zaia, who will soon meet this entrepreneurial couple.

Laboratorio Polo is a nationally recognized excellence in the field of enological analysis, and "Bioenologia 2.0", in addition to producing a full range of natural products, also markets Atecnos yeasts. A brand that is known worldwide and has managed to make a name for itself due to its unique characteristics; one of them being the production of completely natural cream yeasts. «The decision to ban chemistry – explains Maurizio Polo – is essential for me, just as it is my belief that wine, beer, and cider containing my yeasts must be good, healthy, unique, and last over time». A choice that pays off, considering that "Bioenologia 2.0" supplies yeasts to well-known and famous craft and industrial breweries, not to mention wineries.

Atecnos yeasts are exported worldwide, including to France (the French, historical producers of yeasts for the enological sector). In Israel, kosher yeasts are supplied, to the great satisfaction of the Chief Rabbi, who often travels to Oderzo to oversee (and bless) the operations and products. On the research front, "Bioenologia 2.0" is collaborating with Professor Torriani from the University of Verona on a project to characterize new non-Saccharomyces yeasts for the enological and brewing sectors. Chiara Beraldo is particularly focused on selecting indigenous yeasts capable of enhancing the grape varieties from different regions of Italy; a project for biodiversity protection. «It is essential to continue innovating in order to keep moving forward in an evolving market,» explain Maurizio Polo and Chiara Beraldo, who continue to invest in human resources as well.