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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
18,50 
12,00 
12,80 
19,50 
26,90 
15,90 
18,00 
57,50 
15,00 
19,90 
16,00 
31,50 € 25,00 
Promo
19,90 
92 -@@-11-Luca Maroni
3 -@@-1-Gambero Rosso
88 -@@-9-James Suckling
21,90 
92 -@@-5-Veronelli
3 -@@-2-Vitae AIS
97 -@@-11-Luca Maroni
96 -@@-14-Decanter
20,90 
4 -@@-2-Vitae AIS
39,90 
21,00 
3 -@@-2-Vitae AIS
14,90 
15,00 
16,00 
17,00 
17,50 
93 -@@-7-Robert Parker
48,00 
4 -@@-2-Vitae AIS
97 -@@-9-James Suckling
5 -@@-3-Bibenda
2 -@@-6-Slowine
54,90 
27,90 
9,90 
17,00 
13,50 
31,50 
15,90 
20,90 
9,50 
28,90 
92 -@@-5-Veronelli
23,50 
19,50 
16,90 
93 -@@-15-Antonio Galloni
94 -@@-5-Veronelli
93 -@@-7-Robert Parker
96 -@@-11-Luca Maroni
48,00 
2 -@@-6-Slowine
31,50 
16,50 
15,00 
2 -@@-1-Gambero Rosso
25,10 
50,00 
40,90 
17,00 
18,90 
2 -@@-1-Gambero Rosso
19,80 
94 -@@-9-James Suckling
23,50 
41,90 

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