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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
91 -@@-7-Robert Parker
65,00 
18,50 
4 -@@-3-Bibenda
24,50 
93 -@@-9-James Suckling
93 -@@-8-Wine Spectator
42,00 
25,50 
34,50 
28,50 
93 -@@-7-Robert Parker
95 -@@-9-James Suckling
78,90 
51,50 
31,00 
21,90 
36,00 
22,50 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
92 -@@-5-Veronelli
3 -@@-2-Vitae AIS
32,90 
49,00 
19,90 
12,50 
95 -@@-7-Robert Parker
65,00 
25,00 
17,00 
13,50 
37,90 
16,00 
42,00 
93 -@@-5-Veronelli
2 -@@-1-Gambero Rosso
13,50 
92,00 
16,00 
21,00 
28,90 
16,00 
27,90 
32,50 
94 -@@-9-James Suckling
82,50 
21,00 
3 -@@-1-Gambero Rosso
94 -@@-5-Veronelli
4 -@@-2-Vitae AIS
2 -@@-6-Slowine
53,00 
15,00 
60,90 
25,70 
28,90 
4 -@@-3-Bibenda
37,00 
3 -@@-2-Vitae AIS
2 -@@-1-Gambero Rosso
4 -@@-3-Bibenda
22,50 
25,70 
38,00 
24,00 
18,90 
22,50 
20,80 
26,50 

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