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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
37,90 
26,90 
28,90 
26,00 
28,90 
170,00 
22,90 
77,00 
17,00 
17,50 
2 -@@-6-Slowine
36,00 
33,00 
28,50 
4 -@@-3-Bibenda
26,00 
24,50 
53,50 
4 -@@-2-Vitae AIS
2 -@@-1-Gambero Rosso
93 -@@-9-James Suckling
67,00 
21,50 
24,00 
25,00 
2 -@@-1-Gambero Rosso
2 -@@-6-Slowine
31,50 
18,00 
22,00 
39,00 
20,00 
16,30 
39,80 
30,50 
29,50 
14,30 
25,00 
17,00 
68,00 
24,50 
71,50 
16,00 
50,00 
92 -@@-15-Antonio Galloni
179,00 
3 -@@-1-Gambero Rosso
5 -@@-3-Bibenda
92 -@@-7-Robert Parker
93 -@@-5-Veronelli
129,90 
77,50 
96 -@@-7-Robert Parker
95 -@@-9-James Suckling
112,90 
52,50 
23,50 
25,70 
58,10 
25,90 
35,50 
123,50 

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