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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
52,50 
14,90 
12,00 
40,00 
87 -@@-5-Veronelli
19,90 
40,50 
15,50 
51,90 
16,50 
5 -@@-3-Bibenda
91 -@@-5-Veronelli
3 -@@-2-Vitae AIS
92 -@@-8-Wine Spectator
49,90 
30,00 
36,90 
18,00 
92 -@@-7-Robert Parker
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
91 -@@-5-Veronelli
19,50 
87 -@@-5-Veronelli
3 -@@-1-Gambero Rosso
15,00 
92 -@@-9-James Suckling
94 -@@-5-Veronelli
4 -@@-2-Vitae AIS
5 -@@-3-Bibenda
39,80 
25,90 
22,50 
40,90 
5 -@@-3-Bibenda
89 -@@-8-Wine Spectator
57,10 
3 -@@-2-Vitae AIS
2 -@@-1-Gambero Rosso
4 -@@-3-Bibenda
92 -@@-5-Veronelli
23,50 
91 -@@-5-Veronelli
14,50 
15,00 
26,00 
28,90 
92 -@@-9-James Suckling
25,70 € 19,90 
Promo
14,50 
17,90 
35,50 
14,30 
19,50 
15,50 
30,00 
34,90 
4 -@@-3-Bibenda
90 -@@-5-Veronelli
93 -@@-9-James Suckling
88 -@@-8-Wine Spectator
25,00 
39,90 
91 -@@-7-Robert Parker
94 -@@-9-James Suckling
29,60 
3 -@@-1-Gambero Rosso
93 -@@-5-Veronelli
25,00 
10,50 
40,90 
87 -@@-5-Veronelli
15,00 
17,90 
252,00 
38,90 
4 -@@-3-Bibenda
93 -@@-5-Veronelli
2 -@@-1-Gambero Rosso
3 -@@-2-Vitae AIS
23,50 
15,00 
35,50 
14,50 

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