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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
20,50 
17,90 
26,90 
52,50 
25,00 
2 -@@-1-Gambero Rosso
92 -@@-9-James Suckling
35,00 
20,40 
5 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
94 -@@-5-Veronelli
4 -@@-2-Vitae AIS
39,00 
26,90 
2 -@@-1-Gambero Rosso
3 -@@-2-Vitae AIS
2 -@@-6-Slowine
32,90 
42,00 
50,90 
34,50 
40,50 
5 -@@-3-Bibenda
47,00 
40,90 
26,00 
31,60 
95 -@@-7-Robert Parker
56,10 
30,50 
3 -@@-2-Vitae AIS
47,00 
36,00 
98,50 
17,00 
18,00 
91 -@@-9-James Suckling
3 -@@-2-Vitae AIS
88 -@@-8-Wine Spectator
2 -@@-6-Slowine
14,00 
16,30 
4 -@@-3-Bibenda
96 -@@-7-Robert Parker
3 -@@-2-Vitae AIS
93 -@@-8-Wine Spectator
61,00 
37,50 
20,50 
92 -@@-7-Robert Parker
4 -@@-3-Bibenda
3 -@@-1-Gambero Rosso
92 -@@-9-James Suckling
68,50 
90 -@@-7-Robert Parker
93 -@@-8-Wine Spectator
142,50 
15,90 
95 -@@-7-Robert Parker
94 -@@-5-Veronelli
4 -@@-3-Bibenda
4 -@@-2-Vitae AIS
115,00 
21,50 
17,30 
16,30 
89,90 
40,70 
26,90 
20,90 
22,00 
2 -@@-1-Gambero Rosso
16,30 
3 -@@-1-Gambero Rosso
4 -@@-3-Bibenda
93 -@@-7-Robert Parker
3 -@@-2-Vitae AIS
29,00 
39,80 
21,00 
3 -@@-1-Gambero Rosso
20,50 
93 -@@-7-Robert Parker
118,50 

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