Advances in fermentation, aging and winemaking practices ensure that tradition evolves without compromise.
By Alessandro Liggio
Winemaking is a delicate harmony between tradition and innovation. While heritage shapes our craft, the evolving climate, consumer preferences and economic realities call for forward-thinking approaches.
With years of international experience, I believe the industry’s future lies in embracing technology to refine quality, enhance sustainability and meet modern demands. Advances in fermentation, aging and winemaking practices let us craft wines with greater precision, elegance and adaptability, ensuring that tradition evolves without compromise.
Precision fermentation: Rethinking yeast and oxygen management
Fermentation is no longer just a question of spontaneous versus inoculated fermentation. Today, we have access to a vast array of yeast strains, microbial solutions and oxygen control systems so we can fine-tune the process like never before.
Non-Saccharomyces Yeasts. Traditionally, winemakers have relied on Saccharomyces cerevisiae for fermentation, but non-Saccharomyces yeasts, such as Torulaspora delbrueckii and Metschnikowia pulcherrima can enhance mouthfeel, reduce alcohol levels and add aromatic complexity. Their controlled use is gaining traction in both warm and cool climates to create fresher, more balanced wines.
Micro-oxygenation (MOX) and oxygen management. Initially developed for Bordeaux reds, micro-oxygenation is now widely used to manage tannin integration and color stability. Some winemakers are taking this further by pairing MOX with inert gas systems, allowing precise oxygen exposure throughout fermentation and aging, reducing SO₂ use and improving wine stability. Innovative controlled oxygen dosing systems, such as the latest generation micro-oxygenators with advanced sensors, allow precise and continuous regulation during wine maturation.
Alternative aging vessels: Moving beyond oak and stainless steel
The choice of aging vessel has expanded far beyond traditional oak barrels and stainless steel tanks. Innovations in material science are giving winemakers new options for achieving specific stylistic goals.
Concrete and clay. Concrete eggs and amphorae have surged in popularity due to their ability to provide gentle micro-oxygenation without imparting wood flavors. They help preserve purity of fruit while enhancing texture and minerality. Amphorae, inspired by ancient Georgian winemaking, are particularly valued for fermenting and aging skin-contact white wines.
Polymer and flextank solutions. Advanced polymer-based aging vessels offer controlled oxygen permeability similar to oak but without the cost or flavor influence. These tanks are becoming a popular choice for winemakers looking to maintain fruit purity while managing tannin development in reds.
Smart barrel systems. Some barrel manufacturers now produce barrels with built-in oxygen management technology, letting winemakers precisely control oxidation levels without physically opening barrels. These advancements extend barrel life while reducing wine loss due to evaporation.
Climate change adaptation: Vineyard and cellar innovations
With global temperatures rising, winemakers are adopting techniques and technologies that let them maintain balance in their wines despite changing climatic conditions.
Canopy management and cooling systems. Traditional methods such as leaf plucking and shade nets are now combined with precision cooling technologies, including overhead misting systems that regulate vineyard temperatures. Some wineries are even using underground water pipes to cool vine roots, slowing down ripening.
Optical berry sorters and AI-Powered quality control. New generation optical sorting machines can now analyze berries in real time, removing underripe, overripe or diseased grapes with unprecedented precision. AI-powered quality control systems are also being implemented to analyze must composition and predict potential fermentation issues.
Ultrasound extraction. This innovative winemaking system uses high-power, low-frequency ultrasound to extract the maximum aromatic and phenolic potential from the grapes. The technique allows for a cold extraction of compounds from the grape, optimizing the winemaking process without increasing temperatures or pressure.
Isobaric winemaking vats. Used in the vinification of red grapes. The CO2 created during the AF is used to create an overpressure, leading to the immersion of the cap, which remains wet and soft for the entire period of contact with the must.
Application of Kaolin to the canopy: The application of kaolin, a white clay, to the foliage of vines creates a physical barrier that reflects sunlight, reducing the temperature of the leaves and bunches. This method helps mitigate thermal and water stress on plants, improving the quality of grapes in adverse climatic conditions.
Use of non-SO₂ antioxidants: The increasing demand for low-sulfite wines has led to the development of alternative antioxidants such as glutathione, ascorbic acid and chitosan. These products help protect wines from oxidation without the need for high SO₂ levels.
Prepare for the future
Innovation is not about abandoning tradition. It’s about improving upon it.
So the future of winemaking is not just about preserving history, but it’s also about shaping what comes next. By integrating the latest scientific researches, trialing new products and adopting cutting-edge machinery, we can create wines that are not only exceptional but also sustainable, efficient and adapted to the challenges ahead.
Alessandro Liggio
Alessandro Liggio is a winemaker with a deep-rooted passion for viticulture and oenology. His wine journey has been shaped by extensive academic pursuits, a MSc in viticulture and oenology and a MSc in engineering, obtained from international universities. His journey has led him to collaborate with esteemed wineries in Australia, South Africa and France, broadening his understanding of the diverse terroirs, traditions and innovative practices that shape the wine industry. He is currently the head winemaker at the Attems estate, part of the Frescobaldi group.
