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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.

3487 results
32,50 
17,50 
40,00 
45,00 
5 -@@-3-Bibenda
26,00 
29,90 
28,00 
28,50 
2 -@@-1-Gambero Rosso
22,00 
80,60 
92 -@@-7-Robert Parker
88 -@@-5-Veronelli
41,90 
25,00 
5 -@@-3-Bibenda
94 -@@-9-James Suckling
2 -@@-1-Gambero Rosso
4 -@@-2-Vitae AIS
68,50 
46,00 
24,00 
94 -@@-9-James Suckling
96 -@@-7-Robert Parker
3 -@@-2-Vitae AIS
100,00 
27,00 
19,00 
20,90 
30,50 
92 -@@-7-Robert Parker
23,00 
23,00 
93 -@@-7-Robert Parker
72,90 
46,00 
47,00 
24,00 
28,90 
35,00 
17,90 
2 -@@-1-Gambero Rosso
92 -@@-9-James Suckling
35,00 
23,50 
42,00 
24,50 
95 -@@-8-Wine Spectator
110,00 
22,50 
27,90 
52,00 
94 -@@-5-Veronelli
43,00 
15,00 
38,50 
44,00 
22,50 
20,90 
92 -@@-8-Wine Spectator
77,00 
94 -@@-9-James Suckling
83,90 
40,50 
26,00 
26,90 

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