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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
92 -@@-7-Robert Parker
36,50 
29,60 
36,90 
19,90 
90,80 
42,80 
18,40 
92 -@@-5-Veronelli
97,00 
5 -@@-3-Bibenda
95,00 
91 -@@-7-Robert Parker
26,00 
15,00 
52,50 
31,50 
3 -@@-1-Gambero Rosso
92 -@@-5-Veronelli
75,00 
15,50 
51,00 
97 -@@-10-Wine Enthusiast
2 -@@-1-Gambero Rosso
135,00 
2 -@@-1-Gambero Rosso
24,40 
91 -@@-7-Robert Parker
33,50 
56,00 
21,00 
5 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
47,50 
25,70 
44,00 
93 -@@-9-James Suckling
94 -@@-7-Robert Parker
3 -@@-2-Vitae AIS
85,00 
22,50 
23,50 
94,50 
18,00 
3 -@@-2-Vitae AIS
18,40 
37,00 
14,00 
94,50 
20,90 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
90 -@@-5-Veronelli
3 -@@-2-Vitae AIS
90,00 
30,00 
99,90 
73,00 
32,50 
57,00 
95 -@@-7-Robert Parker
95 -@@-9-James Suckling
92 -@@-8-Wine Spectator
4 -@@-3-Bibenda
52,50 
115,00 
27,90 
97 -@@-7-Robert Parker
5 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
95 -@@-9-James Suckling
120,00 
25,70 
17,00 
23,50 
93 -@@-5-Veronelli
4 -@@-2-Vitae AIS
98 -@@-9-James Suckling
96 -@@-7-Robert Parker
130,00 

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