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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
11,50 
2 -@@-6-Slowine
59,00 
44,50 
31,00 
27,00 
91 -@@-7-Robert Parker
95 -@@-9-James Suckling
95 -@@-5-Veronelli
57,50 
90,60 
46,00 
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27,90 
59,00 
5 -@@-3-Bibenda
98,00 
47,40 
135,00 
52,50 
37,00 
95 -@@-7-Robert Parker
53,00 
89 -@@-8-Wine Spectator
90 -@@-7-Robert Parker
93 -@@-9-James Suckling
143,80 
42,90 
3 -@@-2-Vitae AIS
31,50 
68,00 
93 -@@-5-Veronelli
120,00 
38,00 
103,90 
50,50 
93 -@@-7-Robert Parker
48,90 
90 -@@-8-Wine Spectator
90 -@@-9-James Suckling
124,00 
91 -@@-5-Veronelli
94 -@@-9-James Suckling
95 -@@-7-Robert Parker
5 -@@-3-Bibenda
114,20 
62,90 
136,50 
28,50 
63,00 
45,00 
32,00 
26,90 
5 -@@-3-Bibenda
4 -@@-2-Vitae AIS
90 -@@-8-Wine Spectator
94 -@@-9-James Suckling
95,00 
2 -@@-1-Gambero Rosso
100,00 
27,90 
46,00 
73,50 
28,90 
21,00 
91 -@@-7-Robert Parker
30,90 
40,50 
18,90 
2 -@@-1-Gambero Rosso
5 -@@-3-Bibenda
93 -@@-5-Veronelli
3 -@@-2-Vitae AIS
69,00 
21,50 
62,50 

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