Wine fermentation was traditionally carried out by indigenous yeasts associated with grapes and cellar equipment. Today majority of wine production is based on use of active dried yeast which ensures rapid and reliable fermentation and reduces the risk of sluggish or stuck fermentation and microbial contamination. Most commercial wine yeast strains available today have been selected in the vineyard for oenological traits. The selection of yeasts for winemaking consists of identifying specific cultures, mainly Saccharomyces, which can ferment grape juice effectively and can produce good quality wines. In this paper isolation and selection of local yeast strains from the vineyard Purcari was presented.