{"id":3841,"date":"2022-08-05T12:47:42","date_gmt":"2022-08-05T10:47:42","guid":{"rendered":"https:\/\/www.lev2050.com\/italian-winery-la-magia-tasting\/"},"modified":"2025-05-20T11:35:55","modified_gmt":"2025-05-20T09:35:55","slug":"italian-winery-la-magia-tasting","status":"publish","type":"post","link":"https:\/\/www.lev2050.com\/en\/italian-winery-la-magia-tasting\/","title":{"rendered":"Italian winery “La M\u00e0gia” tasting"},"content":{"rendered":"\n

Italian winery “La M\u00e0gia” tasting<\/h1>\n\n\n\n

On the 3rd of May, we held a tasting together with the Italian winery La M\u00e0gia<\/a>.<\/p>\n\n\n\n

This was a tasting of the micro-vinifications from the study of isolation, identification, selection and characterisation of the winery’s own yeasts.<\/p>\n\n\n\n

For this tasting, Fabian Schwarz (Winemaker and owner of the winery) and Bianca Ferretti (Head of Administration), came to LEV2050. Here the tasting took place together with David Garc\u00eda Yoldi (CEO of LEV2050), and Antonio Casadam\u00f3n (Commercial Director).<\/p>\n\n\n\n

Before starting the tasting, we took a small tour of our facilities. First, we started at the microbiology laboratories wherewe make the isolations, identification and selection of the most different yeasts. Then, we moved to the oenology rooms, where we carry out the characterisation of the yeasts by means of micro-vinifications. We finished in the customised biomass production room, where we produce the industrial multiplications of the different yeasts or other microorganisms.<\/p>\n\n\n\n

What did the tasting consist of?<\/h2>\n\n\n\n

We tasted twenty micro-vinifications were tasted, all with the same wine base, i.e. they are carried out with the same grapes. However, each micro-vinification was carried out with a different yeast as fermentation starter. These can be of the genus Saccharomyces, as well as different species of the genus Non-Saccharomyces. All these strains belong to the La M\u00e0gia winery. LEV2050 has isolated, identified and characterised them in micro-fermentations.<\/p>\n\n\n\n

The tasting showed that each of the 20 resulting micro-vinifications presented totally different organoleptic profiles. After the tasting, the winery chose the yeasts that revealed the best profiles in the wine, taking into account the analytical data resulting from each fermentation. We saw some really interesting things.<\/p>\n\n\n\n

Afterwards, on the 30th of June, we carried out a tasting of different mixed micro-vinifications with these selected yeasts, using blends of these yeasts as fermentation starters, looking for synergies between them. Both Fabi\u00e1n Schwarz and Sofia Calliari (Assistant Winemaker) attended this second tasting.<\/p>\n\n\n\n

Here are some photos of the tasting:<\/p>\n\n\n\n