Wine tasting of the Domaine de l’Olivette winery

Hello everybody!

Today we bring you another wine tasting we have done. Last Thursday 1st July we carried out a tasting together with the winery Domaine de l’Olivette, in France. It was a study of isolation, identification, selection and characterisation of the winery’s own yeasts. In the degustation, the mixed micro-vinifications of this study were tasted.

To carry out this tasting, David García (CEO of LEV2050) and Julien Ditté (LEV2050 representative in France) travelled to the Domaine de l’Olivette winery, in Le Castellet. There, the tasting took place together with Jean Luc Dumoutier (owner of the winery), Yves Perga (technical manager of the winery), Remy (cellar master), and Julien Oeffre (consultant oenologist).

Previously, in a previous tasting, 20 micro-vinifications were tasted, all of them coming from the same wine base. In other words, they are all made from the same grape. However, each micro-vinification was carried out with different yeast as fermentation starter. These yeasts could be from the genus Saccharomyces, as well as from different species of the genus Non-Saccharomyces. The special thing about these strains is that they all belong to the Domaine de l’Olivette winery, and were isolated, identified and characterised in micro-fermentations by LEV2050.

What did the tasting consist of?

The tasting showed that each of the micro-vinifications had totally different organoleptic profiles. After tasting, we chose the yeasts that revealed the best profiles in the wine, taking into account the analytical data resulting from each fermentation.

Afterward, we carried out different mixed micro-vinifications with these selected yeasts, using blends of them as fermentation starters, looking for synergies between them, which is what was tested in this tasting on 1 July. Some really interesting combinations of yeasts were seen.

In this way, Domaine de l’Olivette was able to decide which combinations of their own yeasts they liked the most, and they will be able to use them in their subsequent fermentations to obtain unique profiles. In this way, they will be able to obtain wines with their own unique profiles in this coming vintage.

We hope you enjoyed it!