The concept of sustainable development has always been a central focus for Albino Armani’s winery. To give you a brief example, during the year 2015 we experimented the technique of sexual confusion in which we tried to control pest infestation using basically insect pheromones. Today this experiment turned out to be a standardized treatment in helping us protect our vineyards in Valdadige.
In parallel with this and right after the end of harvest 2016, Albino Armani winery started an important project, which consisted of the isolation and characterization of resident/indigenous yeasts in our vineyards in Valdadige.
First, we performed a yeast isolation using grape samples of Pinot grigio, Foja Tonda and a hundred-year-old Lambrusca. Then, we proceeded cultivating and developing the yeast on these grapes samples through fermentation tests in laboratory. During this stage, we were also able to determine their intrinsic characteristics and fermentation abilities. From this point and with the support of DNA analysis, we made an attentive selection of these improved yeast strains that will exclusively be used during next year’s harvest.
According to the data and numbers, we surprisingly noticed, that these yeast strains have an extraordinary biodiversity.
Below you can have a look at some project slides (only in Italian)
We believe that, this work does not lead only to wine quality improvement but that, thanks to these resident/indigenous yeasts, which have naturally adapted over the years to live these climatic conditions of our lands and of our vineyards, give us the possibility to produce wines that have a distinct personality deeply linked to its territory and fermentation skills.