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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.

3487 results
34,00 
26,90 € 20,40 
Promo
91 -@@-5-Veronelli
20,50 € 17,90 
Promo
16,30 
3.000,00 
45,00 
130,00 
135,00 
59,50 
29,00 
30,60 
28,50 
20,50 
47,00 
36,90 
28,50 
19,00 
24,50 
93 -@@-7-Robert Parker
28,50 
25,00 
5 -@@-3-Bibenda
51,50 
63,00 
32,00 
117,50 
5 -@@-3-Bibenda
95 -@@-7-Robert Parker
105,00 
51,50 
270,00 
95 -@@-8-Wine Spectator
630,00 
92 -@@-5-Veronelli
94 -@@-9-James Suckling
96 -@@-7-Robert Parker
99,90 
55,00 
65,50 
52,50 
13,50 
18,40 
16,00 
65,90 
3 -@@-1-Gambero Rosso
66,00 
62,20 
103,00 
18,40 
16,00 
34,50 
72,00 
95,00 
65,00 
93 -@@-7-Robert Parker
90,20 
85,50 
2 -@@-1-Gambero Rosso
4 -@@-2-Vitae AIS
95 -@@-7-Robert Parker
4 -@@-3-Bibenda
320,00 

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