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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
49,00 
92 -@@-9-James Suckling
92 -@@-7-Robert Parker
92 -@@-5-Veronelli
20,90 
2 -@@-1-Gambero Rosso
88 -@@-5-Veronelli
17,80 
5 -@@-3-Bibenda
36,50 
19,90 
88 -@@-5-Veronelli
23,50 
92 -@@-7-Robert Parker
88 -@@-8-Wine Spectator
26,00 € 22,10 
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24,50 
16,50 € 12,70 
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30,50 
92 -@@-5-Veronelli
3 -@@-2-Vitae AIS
92 -@@-9-James Suckling
92 -@@-7-Robert Parker
23,50 
16,50 
22,50 
88 -@@-5-Veronelli
14,90 
11,50 
91 -@@-5-Veronelli
45,50 € 34,70 
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31,50 
15,50 € 13,90 
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11,00 
47,50 
14,30 
54,10 
26,00 
34,90 
16,00 
1 -@@-6-Slowine
15,90 
11,00 
91 -@@-5-Veronelli
93 -@@-7-Robert Parker
39,00 
3 -@@-1-Gambero Rosso
20,50 
13,00 
92 -@@-5-Veronelli
23,50 
19,90 
12,90 
14,00 € 9,50 
Promo
13,50 
40,80 
14,50 
5 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
94 -@@-5-Veronelli
4 -@@-2-Vitae AIS
52,00 
17,90 
32,00 
10,50 
3 -@@-1-Gambero Rosso
24,50 
26,00 
27,00 
2 -@@-1-Gambero Rosso
14,50 
87 -@@-5-Veronelli
19,00 € 14,60 
Promo
19,50 
96 -@@-9-James Suckling
4 -@@-3-Bibenda
3 -@@-2-Vitae AIS
32,00 

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