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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
350,00 
96 -@@-7-Robert Parker
100 -@@-9-James Suckling
98 -@@-8-Wine Spectator
97 -@@-5-Veronelli
440,00 
21,50 
97 -@@-7-Robert Parker
2 -@@-1-Gambero Rosso
95 -@@-9-James Suckling
97 -@@-8-Wine Spectator
140,00 
2 -@@-1-Gambero Rosso
50,00 
27,00 
58,00 
45,50 
21,50 
20,00 
24,50 
17,30 
2 -@@-1-Gambero Rosso
3 -@@-2-Vitae AIS
4 -@@-3-Bibenda
25,50 
18,90 
150,00 
21,50 
23,00 
98 -@@-7-Robert Parker
96 -@@-5-Veronelli
100 -@@-15-Antonio Galloni
4 -@@-2-Vitae AIS
158,00 
26,50 
20,50 
24,50 
115,50 
80,00 
49,50 
157,50 
47,00 
33,70 
19,00 
35,50 
2 -@@-1-Gambero Rosso
4 -@@-3-Bibenda
98 -@@-9-James Suckling
94 -@@-7-Robert Parker
59,00 
23,00 
34,00 
3 -@@-2-Vitae AIS
12,00 
31,00 
26,50 
22,50 
26,00 
48,00 
26,90 
21,00 
54,50 
28,50 € 26,80 
Promo
14,50 
92 -@@-5-Veronelli
36,90 
26,50 
42,00 
29,90 
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