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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
93 -@@-15-Antonio Galloni
94 -@@-5-Veronelli
93 -@@-7-Robert Parker
96 -@@-11-Luca Maroni
48,00 
2 -@@-6-Slowine
31,50 
16,50 
2 -@@-1-Gambero Rosso
25,10 
40,90 
12,00 
17,00 
18,90 
2 -@@-1-Gambero Rosso
19,80 
94 -@@-9-James Suckling
23,50 
40,00 
87 -@@-5-Veronelli
19,90 
51,90 
41,90 
16,50 
25,70 
33,50 
4 -@@-3-Bibenda
13,90 
26,90 
25,70 
2 -@@-1-Gambero Rosso
15,00 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
91 -@@-9-James Suckling
92 -@@-11-Luca Maroni
26,50 
31,00 
36,90 
15,00 
30,60 
13,90 
21,50 
15,90 
14,50 
23,50 
34,00 
2 -@@-1-Gambero Rosso
94 -@@-9-James Suckling
4 -@@-2-Vitae AIS
4 -@@-3-Bibenda
27,50 
28,00 
24,50 
96 -@@-9-James Suckling
93 -@@-8-Wine Spectator
95 -@@-5-Veronelli
3 -@@-2-Vitae AIS
79,00 
20,30 
14,00 
56,10 
34,00 
9,90 
59,00 
21,00 
93 -@@-9-James Suckling
90 -@@-8-Wine Spectator
28,00 
15,80 
3 -@@-1-Gambero Rosso
29,90 
20,50 
11,00 

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