For a more competitive vitiviniculture, scientific research must furnish new instruments to improve, if possible, both quality and typicalness of the wines produced in the famous wine regions. However new technological approaches have to be planned in order to improve the competitiveness of the sector. The market request generally rule the quality improvement of a wine and in the past years Italian wines have become more quality orientated. However Italian wines such as Montepulciano d’Abruzzo have jet been received the high quality recognitions, whereas it is difficult to determine their origin, that reflects the microclimate of each individual terroir but also the technological capacity to enhance the territorial characteristics. The use of new yeasts selected for their unconventional oenological characteristics, will allow the cellars involved to create new competitiveness. Benefits for winemakers will be obtained in the possibility of introducing new vinification processes more useful to obtain identifiable wine characteristics. This research project, aimed to select autochthonous yeast strains to link some distinguishing features of Montepulciano (Abruzzo) grapes to his terroir, seems able to satisfy the expectations of the winemakers. The research project is focused on the improvement of wine characteristics through the interrelations among native microbiota / grapes/terroir. The great wines produced with Montepulciano in Abruzzo have a growing reputation and have increasingly gained the attention of viticulturists and enologists all around the world.