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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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21,50 
23,50 
17,70 
27,00 
26,90 
18,90 
3 -@@-1-Gambero Rosso
94 -@@-9-James Suckling
5 -@@-3-Bibenda
94 -@@-5-Veronelli
51,00 
24,50 
90 -@@-7-Robert Parker
92 -@@-8-Wine Spectator
4 -@@-2-Vitae AIS
265,20 
18,90 
72,40 
92 -@@-9-James Suckling
89 -@@-8-Wine Spectator
91 -@@-5-Veronelli
2 -@@-1-Gambero Rosso
22,10 
17,90 
21,50 
48,00 
26,00 
3 -@@-1-Gambero Rosso
90 -@@-8-Wine Spectator
26,00 
14,50 
18,90 
19,50 
19,90 
38,80 
34,50 
27,50 
19,90 
95 -@@-9-James Suckling
4 -@@-3-Bibenda
3 -@@-2-Vitae AIS
31,50 
3 -@@-1-Gambero Rosso
92 -@@-5-Veronelli
95 -@@-9-James Suckling
50,00 
30,50 
89 -@@-7-Robert Parker
90 -@@-9-James Suckling
90 -@@-5-Veronelli
4 -@@-3-Bibenda
19,50 
26,90 
2 -@@-1-Gambero Rosso
2 -@@-6-Slowine
3 -@@-2-Vitae AIS
24,50 
5 -@@-3-Bibenda
26,90 
20,90 
28,00 
12,90 
88 -@@-8-Wine Spectator
25,00 
49,90 
14,50 
3 -@@-1-Gambero Rosso
98,00 
14,00 
2 -@@-1-Gambero Rosso
17,50 
31,50 
48,80 
33,00 
27,90 
28,00 
19,90 
20,90 

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