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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.

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88 -@@-5-Veronelli
90 -@@-14-Decanter
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11,90 
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4 -@@-2-Vitae AIS
35,50 
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88,50 
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4 -@@-2-Vitae AIS
2 -@@-6-Slowine
23,50 
92 -@@-7-Robert Parker
77,90 
15,30 
1 -@@-6-Slowine
18,50 
2 -@@-6-Slowine
24,50 € 20,80 
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20,90 
24,90 
18,90 
5 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
93 -@@-5-Veronelli
4 -@@-2-Vitae AIS
135,00 
26,00 
2 -@@-6-Slowine
3 -@@-2-Vitae AIS
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
34,70 
3 -@@-2-Vitae AIS
92 -@@-9-James Suckling
92 -@@-5-Veronelli
35,00 € 29,50 
Promo
31,50 € 20,90 
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20,90 
15,50 
4 -@@-3-Bibenda
90 -@@-5-Veronelli
91 -@@-11-Luca Maroni
14,50 
93 -@@-7-Robert Parker
79,90 
95 -@@-8-Wine Spectator
94 -@@-7-Robert Parker
4 -@@-2-Vitae AIS
4 -@@-3-Bibenda
310,00 
90 -@@-8-Wine Spectator
29,50 
92 -@@-7-Robert Parker
5 -@@-3-Bibenda
29,90 
33,50 
17,90 
2 -@@-6-Slowine
57,00 
92 -@@-11-Luca Maroni
3 -@@-1-Gambero Rosso
88 -@@-9-James Suckling
21,90 
94 -@@-9-James Suckling
5 -@@-3-Bibenda
3 -@@-1-Gambero Rosso
93 -@@-8-Wine Spectator
82,00 
91 -@@-5-Veronelli
2 -@@-1-Gambero Rosso
20,50 
92 -@@-8-Wine Spectator
93 -@@-9-James Suckling
88 -@@-7-Robert Parker
59,00 
15,00 
17,50 
16,30 
19,90 

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