Yeasts - a very important group of microorganisms - belongs to the fungi group. They are single-celled microorganisms which proliferate through budding or partition (fission). Living anaerobically throughout the fermentation of the wine they are responsible for the alcohol production. Moreover, a variety of fermentation flavours are influenced by the yeast. It is well known that different kinds of yeast are responsible for different wine flavours. In our viniculture we exclusively use the pure culture yeasts that Helmut Gangl selects personally from our own vineyards. It is yeast of the category Saccharomyces cerevisiae. The primary goals using pure culture yeasts is the optimisation of the fermentation, and - typically for our winery - moulding and shaping flavour and taste.