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Wines with indigenous yeasts

Wines made with indigenous yeasts are made with spontaneous fermentation activated by organisms naturally present on the skin of the grapes, synonymous with territorial typicality and total craftsmanship . Traditional oenology has always been concerned with preventing unwanted fermentations from being activated by mistake and has therefore relied on the inoculation of selected yeast, a guarantee of zero risk, especially with large quantities of grapes. Small artisanal producers care about every stage of production winemaking occurs according to nature and they let the grapes transform into must in total freedom, thanks to the air, the climate and the indigenous yeasts. Their use is also possible in the form of pied de cuve: a pre-fermentation carried out spontaneously starting from bunches selected in the vineyard 10 days before the harvest.

3486 results
51,50 
24,90 
94 -@@-9-James Suckling
92 -@@-5-Veronelli
32,50 
94 -@@-9-James Suckling
92 -@@-5-Veronelli
2 -@@-6-Slowine
32,00 
14,00 
12,00 
23,50 
9,50 
37,00 
19,50 
3 -@@-2-Vitae AIS
12,20 
18,50 
12,50 
1 -@@-6-Slowine
17,90 
21,50 
17,00 
25,50 
12,00 
19,50 
21,50 
30,50 
16,80 
27,00 
14,30 
21,90 
29,90 € 24,20 
Promo
15,30 
13,50 
14,00 
22,50 
20,50 
22,50 
18,90 
13,00 
18,50 
2 -@@-1-Gambero Rosso
94 -@@-9-James Suckling
91 -@@-7-Robert Parker
4 -@@-3-Bibenda
31,50 
87 -@@-5-Veronelli
16,00 
21,50 
39,90 
20,90 
18,00 
19,00 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
3 -@@-2-Vitae AIS
2 -@@-6-Slowine
24,80 
4 -@@-3-Bibenda
4 -@@-2-Vitae AIS
2 -@@-1-Gambero Rosso
92 -@@-5-Veronelli
41,50 
37,70 
35,00 
14,50 
14,90 

Wines made with indigenous yeasts are made with spontaneous fermentation activated by organisms naturally present on the skin of the grapes, synonymous with territorial typicality and total craftsmanship . Traditional oenology has always been concerned with preventing unwanted fermentations from being activated by mistake and has therefore relied on the inoculation of selected yeast, a guarantee of zero risk, especially with large quantities of grapes. Small artisanal producers care about every stage of production winemaking occurs according to nature and they let the grapes transform into must in total freedom, thanks to the air, the climate and the indigenous yeasts. Their use is also possible in the form of pied de cuve: a pre-fermentation carried out spontaneously starting from bunches selected in the vineyard 10 days before the harvest.

Wines Made with Indigenous Yeasts