The Solution

Science at the Service of Authenticity

The TAYWi platform isn’t just a laboratory service, it is a biological bridge between your vineyard’s heritage and modern precision. We leverage high-resolution biotechnology to transform the "mystery" of natural fermentation into a controlled, repeatable, and scalable success. By classifying your estate’s zymobiota using advanced DNA-based techniques, we ensure your wine’s unique signature is preserved.
facts

100 %

Indigenous Identity
Every solution is derived from your own native vineyard ecosystem.

< 2 %

Technical Risk
Minimizing the uncertainty typically associated with natural fermentations.

24 /7

Process Control
Continuous data-driven confidence throughout the fermentation cycle.

Watch Video

20 +

Professional and Experienced
staff ready to help you

National Science Day

25th Feb 2022

With The Best Experts In Science

How it Works

The 6-Step Technical Process

Important Note: TAYWi does not offer generic "off-the-shelf" solutions.
Every analysis, model, and application is 100% exclusive to the specific microbiota of your estate.

Collection of representative pied-de-cuve samples

Representative Pied-de-Cuve Sampling We begin by sampling active fermentations directly from your winery to capture the living, indigenous microbiota that defines your terroir.
01

Preservation of the microbiota at low temperature

Cryogenic Storage Your unique microbial "bank" is secured at ultra-low temperatures, ensuring your biological identity is preserved and available for use year after year.
02

Microbiota characterisation using advanced DNA-based techniques

Using advanced DNA technologies such as microsatellite analysis (SSR), Next-Generation Sequencing, and metagenomics, we identify and characterise the microbial communities shaping your fermentation and their functional roles.
03

Analysis of genomic
information

Genomic Interpretation Our scientists interpret the raw DNA data, translating complex genetic codes into actionable insights regarding fermentation behavior and sensory potential.
04

Modelling using Artificial Intelligence

AI-Driven Bio-Intelligence Using proprietary Artificial Intelligence algorithms, we model how your specific microbiota will behave under different cellar conditions to predict outcomes.
05

Definition of fermentation scenarios applicable in the winery

The process concludes with a practical roadmap: clear, data-backed recommendations tailored specifically to your winery’s objectives.
06

Team Member

Focusing Your Mind with
The Best Expert.

{"cpt":"team","style":"1","columns":"4","show":"6","order":"DESC","orderby":"none"}

DECODE

PRESERVE

ANALYZE

MODEL

CONTROL

ENHANCE

460 +

Professional and Experienced staff
ready to help you

Client Reviews

Trusted by thousand of people & companies.

{"cpt":"testimonial","style":"2","columns":"1","show":"6","order":"DESC","orderby":"none"}

TAYWi allowed us to scale our natural production without the fear of off-flavors. It is the bridge between tradition and technology

Estate Manager

Quinta de La Rosa, Douro Valley

Finally, a tool that respects our vineyard’s DNA. We’ve achieved total consistency while staying 100% authentic.

Lead Enologist

XXVI Talhas, Alentejo

The AI modeling gave us the confidence to stop using industrial yeasts. Our wines have never expressed the soil better.

Casa da Passarella, Boutique Producer

Dão

A game-changer for the industry. TAYWi preserves our biological identity while removing the technical guesswork.

Technical Director

Bio-Winery
{"cpt":"client","style":"1","columns":"3","show":"6","order":"DESC","orderby":"none"}

Client 01

client-global

Client 02

client-global

Client 03

client-global

Client 04

client-global

Client 05

client-global

Client 06

client-global

TAYWi Platform

Translate »