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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
16,00 
24,50 
13,00 
17,00 
4 -@@-3-Bibenda
16,50 
15,00 
88 -@@-5-Veronelli
98 -@@-11-Luca Maroni
3 -@@-2-Vitae AIS
24,90 € 22,00 
Promo
5 -@@-3-Bibenda
3 -@@-1-Gambero Rosso
31,00 € 26,00 
Promo
5 -@@-3-Bibenda
3 -@@-1-Gambero Rosso
93 -@@-5-Veronelli
4 -@@-2-Vitae AIS
69,50 
20,50 € 13,70 
Promo
2 -@@-1-Gambero Rosso
93 -@@-5-Veronelli
95 -@@-8-Wine Spectator
300,00 
3 -@@-1-Gambero Rosso
32,00 
39,50 
13,90 
29,90 
2 -@@-1-Gambero Rosso
16,00 
21,50 
24,00 
23,50 
2 -@@-1-Gambero Rosso
3 -@@-2-Vitae AIS
4 -@@-3-Bibenda
92 -@@-9-James Suckling
41,50 
1 -@@-6-Slowine
3 -@@-2-Vitae AIS
11,00 
23,00 
16,00 
15,00 
3 -@@-1-Gambero Rosso
38,50 
93 -@@-11-Luca Maroni
38,90 
25,50 
2 -@@-1-Gambero Rosso
13,90 
17,00 
24,00 
20,50 
3 -@@-1-Gambero Rosso
94 -@@-5-Veronelli
300,00 
2 -@@-6-Slowine
15,30 
13,00 
20,50 
24,00 
34,00 
30,50 
14,30 
19,00 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
92 -@@-5-Veronelli
94 -@@-9-James Suckling
37,70 
15,00 
18,50 
2 -@@-1-Gambero Rosso
92 -@@-9-James Suckling
91 -@@-8-Wine Spectator
23,60 
17,70 
4 -@@-3-Bibenda
3 -@@-2-Vitae AIS
88 -@@-5-Veronelli
2 -@@-1-Gambero Rosso
15,90 
45,90 
22,50 

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