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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.

3375 results
25,00 
15,50 
88 -@@-9-James Suckling
21,00 
93 -@@-11-Luca Maroni
18,50 
25,70 
4 -@@-2-Vitae AIS
2 -@@-6-Slowine
24,00 
22,90 
13,40 
20,90 
51,50 
16,00 
24,50 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
87 -@@-5-Veronelli
19,40 
24,00 
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 
91 -@@-7-Robert Parker
25,50 
23,50 
9,50 
37,00 
19,50 
3 -@@-2-Vitae AIS
12,20 
2 -@@-1-Gambero Rosso
93 -@@-7-Robert Parker
3 -@@-2-Vitae AIS
92 -@@-9-James Suckling
42,50 
18,50 
12,50 
21,50 
17,00 
25,00 
19,50 
89 -@@-5-Veronelli
3 -@@-2-Vitae AIS
21,00 
16,80 
27,00 
21,90 
29,90 € 24,20 
Promo
32,50 
15,30 
13,50 
14,00 
20,50 
22,50 
18,90 
32,50 
32,00 
158,10 
18,50 
2 -@@-1-Gambero Rosso
94 -@@-9-James Suckling
91 -@@-7-Robert Parker
4 -@@-3-Bibenda
31,50 

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