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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
93 -@@-7-Robert Parker
90 -@@-8-Wine Spectator
37,70 
95 -@@-9-James Suckling
91 -@@-8-Wine Spectator
90 -@@-5-Veronelli
5 -@@-3-Bibenda
70,00 
63,00 
90 -@@-7-Robert Parker
2 -@@-1-Gambero Rosso
92 -@@-9-James Suckling
87 -@@-5-Veronelli
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85,00 
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92 -@@-7-Robert Parker
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4 -@@-2-Vitae AIS
38,00 
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4 -@@-2-Vitae AIS
95 -@@-7-Robert Parker
4 -@@-3-Bibenda
58,00 
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2 -@@-6-Slowine
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2 -@@-1-Gambero Rosso
3 -@@-2-Vitae AIS
23,50 
93 -@@-10-Wine Enthusiast
93 -@@-5-Veronelli
38,00 
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90 -@@-5-Veronelli
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89 -@@-9-James Suckling
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98 -@@-5-Veronelli
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97 -@@-9-James Suckling
96 -@@-11-Luca Maroni
368,50 
27,00 
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3 -@@-1-Gambero Rosso
92 -@@-5-Veronelli
4 -@@-2-Vitae AIS
76,50 
16,00 
17,00 
19,00 
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23,50 
74,50 
19,50 
35,70 
27,90 
3 -@@-1-Gambero Rosso
3 -@@-2-Vitae AIS
4 -@@-3-Bibenda
93 -@@-7-Robert Parker
27,50 
20,90 
14,80 
20,50 
15,50 
78,00 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
89 -@@-5-Veronelli
93 -@@-11-Luca Maroni
11,90 
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2 -@@-6-Slowine
4 -@@-2-Vitae AIS
70,00 
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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