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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
94 -@@-9-James Suckling
5 -@@-3-Bibenda
3 -@@-1-Gambero Rosso
93 -@@-8-Wine Spectator
97,00 
2 -@@-6-Slowine
130,00 
5 -@@-3-Bibenda
35,70 
37,90 
14,90 
19,00 
26,90 
90 -@@-8-Wine Spectator
39,90 
3 -@@-1-Gambero Rosso
5 -@@-3-Bibenda
93 -@@-5-Veronelli
54,50 
89 -@@-9-James Suckling
22,00 
2 -@@-1-Gambero Rosso
91 -@@-9-James Suckling
4 -@@-3-Bibenda
17,50 
13,90 
4 -@@-3-Bibenda
3 -@@-2-Vitae AIS
29,90 
2 -@@-6-Slowine
3 -@@-2-Vitae AIS
34,80 
28,50 
59,90 
12,90 
18,90 
45,00 
48,00 
21,50 
34,50 
22,50 
1 -@@-6-Slowine
16,50 
22,50 
2 -@@-6-Slowine
17,90 
20,40 
95 -@@-11-Luca Maroni
94 -@@-5-Veronelli
93 -@@-7-Robert Parker
74,00 
16,90 
92 -@@-7-Robert Parker
70,00 
16,90 
52,00 
5 -@@-3-Bibenda
3 -@@-1-Gambero Rosso
93 -@@-5-Veronelli
4 -@@-2-Vitae AIS
69,50 
14,30 
35,50 
92 -@@-5-Veronelli
2 -@@-6-Slowine
28,50 € 24,20 
Promo
58,00 
28,00 
88 -@@-5-Veronelli
19,50 
5 -@@-3-Bibenda
56,70 
31,90 
33,50 
32,50 
21,00 
91 -@@-7-Robert Parker
17,90 
23,00 
15,50 
12,50 

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