The Problem

Using industrial inputs ensures a successful fermentation but masks the "microbial identity" that connects a wine to its soil and climate.

Natural fermentation driven by native microbiota adds depth, complexity, and a true sense of place.

Despite its beauty, natural fermentation is frequently associated with high variability, limited reproducibility, and significant technical risk.

Today’s consumers are moving away from mass-produced flavors and toward authenticity, sustainability, and origin-driven products.