Four alcohol resistant strains isolated from a Greek vineyard plantation were examined for low temperature wine making. The strains found to be of Saccharomyces cerevisiae species. These yeasts were adapted by gradually establishing feeding and temperature conditions during yeast production. After adaptation these yeasts fermented must and prepared wines at relatively low temperatures in the range -2 to 5 degrees C. More specifically at -2 degrees C the strains Visanto-1 and AXAZ-1 produced wines of 9.9 and 10% v/v alcohol at 150 and 155 days, respectively.