TAYWi

The Future of Authentic Fermentation

TAYWi combines indigenous microbiota, DNA sequencing, and Artificial Intelligence to help winemakers master the natural identity of their terroir. Preserve your biological heritage with laboratory precision.

4 Steps

Microbiota → DNA → AI → Fermentation

  • Microbiota
  • DNA-based techniques
  • Artificial Intelligence
  • Controlled Fermentation
Microbiota
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Microbiota

The biological foundation of your wine. We capture the living microbial heritage that exists exclusively within your specific vineyard and winery environment.
  • Capture Native Diversity: Identify the unique yeast and bacteria populations that define your estate.
  • Protect Biological Assets: Ensure the preservation of the "microbial fingerprint" that makes your product unique.
DNA-based techniques
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DNA Sequencing

Turning biology into data. Using several DNA-based techniques, we map the genetic blueprint of your microbiota to understand its full functional potential.
  • High-Resolution Mapping: Gain a complete census of every microorganism involved in your fermentation.
  • Functional Identification: Determine the specific metabolic capabilities of your indigenous strains.
Artificial Intelligence
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Artificial Intelligence

The intelligence layer. Our AI algorithms interpret complex genomic data to model fermentation behaviors and predict outcomes with high accuracy.
  • Data-Driven Modeling: Transform raw genetic information into actionable fermentation strategies.
  • Risk Mitigation: Anticipate potential deviations or stalls before they happen in the cellar.
Controlled Fermentation
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Controlled Fermentation

The ultimate result: Science-backed authenticity. We provide the technical scenarios needed to conduct natural fermentations with industrial-level reliability.
  • Total Process Consistency: Achieve repeatable quality across different vintages using your own native ecosystem.
  • Enhanced Terroir Expression: Produce wines that are a true reflection of their origin, free from standardized industrial inputs.
facts

100 %

Indigenous Identity
Every solution is derived from your own native vineyard ecosystem.

< 2 %

Technical Risk
Minimizing the uncertainty typically associated with natural fermentations.

24 /7

Process Control
Continuous data-driven confidence throughout the fermentation cycle.

TAYWi

The Challenges

Industrial Sameness

Standardized inputs are erasing unique wine profiles.
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The Risk of Failure

Spontaneous fermentations often lead to lost batches.
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Lack of Consistency

Maintaining quality year after year remains a hurdle.
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Data-Blind Cellars

Most winemakers lack insight into their own yeasts.
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TAYWi Platform

Science-Driven Terroir Mastery

TAYWi is a biotechnological platform that decodes your winery's unique microbial signature to make natural fermentation repeatable.

Precision Control

Use AI to predict and manage fermentation outcomes.

Biological Asset

Archive and reuse your estate’s native microbiota.
TAYWi Platform

DECODE

PRESERVE

ANALYZE

MODEL

CONTROL

ENHANCE

Our Service

Reliable & High Quality Service

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The Loss of Terroir

Using industrial inputs ensures a successful fermentation but masks the "microbial identity" that connects a wine to its soil and climate.

The Burden of Risk

Despite its beauty, natural fermentation is frequently associated with high variability, limited reproducibility, and significant technical risk.

Client Reviews

Trusted by thousand of
people & companies.

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TAYWi allowed us to scale our natural production without the fear of off-flavors. It is the bridge between tradition and technology

Estate Manager

Quinta de La Rosa, Douro Valley

Finally, a tool that respects our vineyard’s DNA. We’ve achieved total consistency while staying 100% authentic.

Lead Enologist

XXVI Talhas, Alentejo

The AI modeling gave us the confidence to stop using industrial yeasts. Our wines have never expressed the soil better.

Casa da Passarella, Boutique Producer

Dão

A game-changer for the industry. TAYWi preserves our biological identity while removing the technical guesswork.

Technical Director

Bio-Winery

Information

Frequently Asked
Questions

No. We work exclusively with the indigenous microbiota already present in your specific vineyard and winery.

After sample collection during harvest, the characterisation process typically takes 3 to 6 months, with the final results ready in time for the next harvest cycle.

TAYWi is designed for any producer—large or small—who prioritizes authenticity and wants to reduce technical risk.

Yes. Our preservation service ensures your unique microbial bank is stored at low temperatures for long-term use.

Our AI models your specific microbial data against cellar conditions to recommend the best fermentation strategy for your goals.

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