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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
60,50 
22,50 
2 -@@-6-Slowine
18,50 
18,50 
91 -@@-5-Veronelli
24,00 
38,00 
23,50 
35,50 
2 -@@-1-Gambero Rosso
23,50 
23,90 
3 -@@-1-Gambero Rosso
5 -@@-3-Bibenda
93 -@@-5-Veronelli
54,50 
17,00 
2 -@@-6-Slowine
21,50 
89 -@@-9-James Suckling
22,00 
2 -@@-1-Gambero Rosso
91 -@@-9-James Suckling
4 -@@-3-Bibenda
17,50 
19,90 
31,20 
4 -@@-3-Bibenda
3 -@@-2-Vitae AIS
29,90 
19,90 
92 -@@-9-James Suckling
55,00 
23,50 
89 -@@-9-James Suckling
89 -@@-7-Robert Parker
21,50 
94 -@@-5-Veronelli
55,00 
21,50 
2 -@@-6-Slowine
18,40 
24,90 
18,90 
21,00 
3 -@@-1-Gambero Rosso
70,90 
30,50 
20,50 
28,00 
14,50 
17,70 
31,90 
25,80 
88 -@@-5-Veronelli
16,00 
93 -@@-5-Veronelli
87 -@@-7-Robert Parker
30,00 
20,90 
92 -@@-9-James Suckling
23,50 
17,00 
40,50 
4 -@@-3-Bibenda
45,90 
14,00 
14,00 
51,50 
32,00 
89 -@@-5-Veronelli
30,60 

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