You will wonder what is the reason and what is the difference between using commercial yeasts and native ones. Here we explain it to you:

The use of native yeast comes from our search for the highest expression of our terroir. After 10 years working hand in hand with biodynamic agriculture, we have seen how after all these time the biodiversity in our vineyard increased, as well as its complexity and beauty. That is what we want to express in our wines. We avoid all the inputs that standardize the processes, from the management of vineyards with chemical products to the incorporation of external enological products, such as chemical nutrients and selected yeasts, that do nothing more than to reduce and diminish the terroir effect in wines. At Koyle we look for authenticity in wines, making them an image and reflection of our Los Lingues vineyard.