The new generations were born in the digital age and the not-so-new ones are immersing themselves in it in leaps and bounds.

The sowing of selected industrial yeasts in the history of winemaking is a rather recent technique, very widespread in current enology because it provides fermentation safety (controlling other variables such as nutrition, temp.) and specific organoleptic profiles (valued in some markets) but that some reject because it may involve standardization of the product.

We are constantly hearing phrases like "Wine is made in the vineyard" or "Great wines come from vineyards and good grapes". And they are not lying.

Consumers have very high expectations of our wines, not just that the wine is excellent but we also need to consider the wine’s life cycle.

In the 50-60s, when wines were made without controls, based on tradition, following regional customs, the aim of wineries and harvesters was to be able to offer the consumer stable wines in the bottle that could travel the world.