Bioenologia 2.0, yeasts as soldiers

Oenological yeasts are not all the same, nor are they equally efficient and effective.

Bioenologia 2.0 knows this, which is why for years it has dedicated energy and resources to scientific research, utilizing innovative biotechnologies.

Today, in the laboratories of Oderzo, a team of enologists, microbiologists, chemists, and food technologists produces 100% natural yeasts in cream or liquid form using cutting-edge equipment. Compare Atecnos to soldiers, because just like in an army, each platoon is assigned a specific task; in our case, all the yeasts fight to transform the wine into an excellent product, but each one is suited to enhance certain grapes and is skilled in aromas, alcohol content, and longevity.

The Autoctoni yeasts deserve a separate mention: a scientific project that has led our research teams to vineyards all over Italy and beyond, in search of territorial yeasts capable of enhancing and replicating the flavors, colors, and aromas tied to a specific area, which are irreplaceable.