In traditional winemaking, fermentations were natural processes driven by yeasts that occur spontaneously on the grape skins. These endemic yeasts contributed unique nuances that reflected the terroir of each region, but their use has declined with the widespread adoption of commercial yeasts, which are more stable but less expressive from a sensory perspective.
With the aim of preserving the oenological identity of Lanzarote , EL GRIFO started a research project in 2018 to isolate and select native yeasts from its own vineyards and from local winegrowers' farms.
The purpose: to ferment their wines exclusively with natural strains from the island, adapted to the extreme climate, the volcanic soils and traditional varieties such as Malvasía Volcánica , Listán Negro , Listán Blanco , Moscatel or Vijariego .
The work combines scientific rigor with respect for tradition. From more than 150 samples collected annually, populations of Saccharomyces cerevisiae —responsible for transforming sugars into alcohol—are identified, and those strains best adapted to local conditions are isolated. These are then reproduced and validated under controlled conditions to ensure clean, safe fermentations that are representative of the environment.
Thanks to this process, EL GRIFO achieves wines with greater typicity and authenticity , expressing the unique character of its century-old vineyard and volcanic ecosystem. This project represents a pioneering contribution in the Canary Islands to microbiological research applied to viticulture and reinforces the winery's commitment to innovation and the preservation of the island's winemaking heritage.
