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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
94 -@@-5-Veronelli
87 -@@-7-Robert Parker
18,90 
91 -@@-5-Veronelli
95 -@@-7-Robert Parker
92 -@@-8-Wine Spectator
94 -@@-9-James Suckling
76,50 
70,00 
21,50 
28,90 
91 -@@-7-Robert Parker
94 -@@-9-James Suckling
34,00 
16,30 
3.000,00 
45,00 
130,00 
2 -@@-1-Gambero Rosso
4 -@@-2-Vitae AIS
95 -@@-7-Robert Parker
4 -@@-3-Bibenda
320,00 
135,00 
5 -@@-3-Bibenda
95 -@@-7-Robert Parker
105,00 
64,50 
62,20 
59,50 
18,40 
29,00 
92 -@@-7-Robert Parker
37,70 
30,60 
93 -@@-7-Robert Parker
90,20 
16,00 
52,50 
51,50 
28,50 
20,50 
47,00 
65,50 
36,90 
28,50 
34,50 
19,00 
24,50 
93 -@@-7-Robert Parker
28,50 
95,00 
18,40 
25,70 
25,00 
5 -@@-3-Bibenda
51,50 
63,00 
23,00 
32,00 
85,50 
3 -@@-1-Gambero Rosso
65,00 
55,00 
92 -@@-5-Veronelli
94 -@@-9-James Suckling
96 -@@-7-Robert Parker
99,90 
270,00 
95 -@@-8-Wine Spectator
630,00 

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