For several years we have been studying at our winery the microbiological organisms responsible for fermentation. We have selected a native yeast with optimum fermentation capacities and perfectly adapted to the particular conditions of the Pago de Carraovejas harvests.
These strains are currently registered in the Spanish Collection of Standard Crops (Colección española de Cultivos Tipo (CECT)) and they are the predominant and habitual yeasts we use to make our wines.