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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
19,90 
23,50 
35,50 
2 -@@-1-Gambero Rosso
23,50 
17,00 
2 -@@-6-Slowine
21,50 
19,90 
31,20 
33,90 
92 -@@-9-James Suckling
55,00 
23,50 
89 -@@-9-James Suckling
89 -@@-7-Robert Parker
21,50 
45,00 
94 -@@-5-Veronelli
55,00 
2 -@@-6-Slowine
18,40 
18,90 
21,00 
30,50 
14,50 
20,50 
14,50 
17,70 
25,80 
3 -@@-1-Gambero Rosso
93 -@@-9-James Suckling
3 -@@-2-Vitae AIS
15,20 
93 -@@-5-Veronelli
87 -@@-7-Robert Parker
30,00 
20,90 
92 -@@-9-James Suckling
23,50 
17,00 
12,90 
26,00 
23,50 
4 -@@-3-Bibenda
45,90 
14,00 
31,00 
14,00 
51,50 
32,00 
89 -@@-5-Veronelli
30,60 
16,00 
18,50 
33,00 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
92 -@@-5-Veronelli
3 -@@-2-Vitae AIS
34,90 
23,50 
3 -@@-2-Vitae AIS
91 -@@-5-Veronelli
42,00 
17,90 
95 -@@-7-Robert Parker
96 -@@-9-James Suckling
92 -@@-8-Wine Spectator
130,00 
14,30 
28,50 

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