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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
285,00 
94 -@@-7-Robert Parker
92 -@@-8-Wine Spectator
190,00 
3 -@@-1-Gambero Rosso
453,50 
93 -@@-7-Robert Parker
300,00 
25,00 
3 -@@-1-Gambero Rosso
95 -@@-5-Veronelli
97 -@@-9-James Suckling
96 -@@-7-Robert Parker
122,00 
79,90 
94 -@@-8-Wine Spectator
150,00 
50,50 
43,00 
50,00 
120,00 
140,00 
23,50 
12,00 
89 -@@-9-James Suckling
17,70 
2 -@@-6-Slowine
22,00 
87 -@@-5-Veronelli
92 -@@-9-James Suckling
94 -@@-11-Luca Maroni
13,90 
22,50 
32,00 
3 -@@-2-Vitae AIS
2 -@@-6-Slowine
35,00 
18,90 
38,00 
46,00 
4 -@@-3-Bibenda
90 -@@-5-Veronelli
2 -@@-1-Gambero Rosso
12,90 
16,00 
24,00 
26,00 
19,00 
177,88 
21,00 
34,00 
30,50 
23,00 
98 -@@-7-Robert Parker
94 -@@-8-Wine Spectator
4 -@@-2-Vitae AIS
98 -@@-10-Wine Enthusiast
275,00 
16,00 
12,50 
16,00 
24,00 
139,00 
19,90 
4 -@@-3-Bibenda
4 -@@-2-Vitae AIS
2 -@@-6-Slowine
65,00 
260,10 
23,50 
129,50 
22,40 
49,00 
23,50 

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