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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
89,00 
30,50 
40,00 
3 -@@-2-Vitae AIS
47,00 
30,50 
157,50 
35,50 
22,50 
25,00 
94 -@@-9-James Suckling
38,50 
39,90 
3 -@@-2-Vitae AIS
93 -@@-8-Wine Spectator
93 -@@-9-James Suckling
55,00 
3 -@@-2-Vitae AIS
41,00 € 36,50 
Promo
92 -@@-9-James Suckling
90 -@@-7-Robert Parker
27,00 
16,00 
48,00 
18,00 
17,00 
41,90 
16,90 
4 -@@-2-Vitae AIS
2 -@@-6-Slowine
38,00 
27,00 
73,90 
43,90 
35,00 
95 -@@-7-Robert Parker
45,50 
32,00 
39,80 
31,50 
2 -@@-1-Gambero Rosso
17,90 
36,90 
139,70 
54,00 
25,70 
25,50 
3 -@@-2-Vitae AIS
93 -@@-5-Veronelli
4 -@@-3-Bibenda
95 -@@-8-Wine Spectator
73,00 
25,70 
12,90 
35,00 
38,70 
35,00 
53,50 
95 -@@-7-Robert Parker
4 -@@-3-Bibenda
93 -@@-9-James Suckling
3 -@@-2-Vitae AIS
43,90 
93 -@@-7-Robert Parker
4 -@@-3-Bibenda
90 -@@-5-Veronelli
3 -@@-2-Vitae AIS
26,50 
92 -@@-5-Veronelli
2 -@@-6-Slowine
32,00 
14,50 
11,20 
40,90 

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