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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
12,90 
16,00 
87 -@@-5-Veronelli
14,30 
32,00 
92 -@@-7-Robert Parker
87 -@@-5-Veronelli
21,00 
16,00 
33,50 
24,50 
130,00 
95 -@@-9-James Suckling
48,00 
59,90 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
4 -@@-2-Vitae AIS
2 -@@-6-Slowine
38,00 
92 -@@-7-Robert Parker
3 -@@-1-Gambero Rosso
35,70 
36,50 
22,90 
3 -@@-2-Vitae AIS
2 -@@-6-Slowine
41,00 
16,00 
36,00 
96 -@@-7-Robert Parker
44,90 
18,00 
2 -@@-6-Slowine
30,00 
29,50 
54,50 
24,50 
21,00 
20,50 
20,50 
17,90 
26,90 
25,70 
52,50 
25,00 
16,00 
22,50 € 18,30 
Promo
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 
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 

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