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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.

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26,90 
91 -@@-5-Veronelli
14,50 
5 -@@-3-Bibenda
3 -@@-2-Vitae AIS
2 -@@-6-Slowine
25,00 
2 -@@-1-Gambero Rosso
90 -@@-9-James Suckling
3 -@@-2-Vitae AIS
25,00 
92 -@@-9-James Suckling
25,70 € 19,90 
Promo
14,00 
21,50 
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49,50 
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87 -@@-5-Veronelli
13,00 
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16,90 
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61,20 
2 -@@-1-Gambero Rosso
90 -@@-5-Veronelli
93 -@@-9-James Suckling
4 -@@-3-Bibenda
60,00 
3 -@@-1-Gambero Rosso
93 -@@-5-Veronelli
25,00 
26,90 
10,50 
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20,90 
92 -@@-7-Robert Parker
94 -@@-9-James Suckling
55,00 
20,00 
19,90 
93 -@@-7-Robert Parker
92 -@@-8-Wine Spectator
30,50 
4 -@@-3-Bibenda
90 -@@-5-Veronelli
4 -@@-2-Vitae AIS
2 -@@-6-Slowine
28,00 
27,90 
97 -@@-9-James Suckling
69,00 
92 -@@-9-James Suckling
87 -@@-5-Veronelli
16,90 
92 -@@-9-James Suckling
88 -@@-8-Wine Spectator
25,00 
35,50 
130,70 
22,50 
27,00 
20,50 
16,00 
20,50 
4 -@@-3-Bibenda
3 -@@-2-Vitae AIS
13,50 
22,50 
92 -@@-9-James Suckling
2 -@@-1-Gambero Rosso
26,50 
91 -@@-11-Luca Maroni
16,00 
13,00 
31,90 
91 -@@-5-Veronelli
24,00 

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