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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.

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49,20 
3 -@@-2-Vitae AIS
20,40 
92 -@@-7-Robert Parker
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91 -@@-9-James Suckling
89 -@@-8-Wine Spectator
37,70 
78,90 
28,90 
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33,70 
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129,00 
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97 -@@-9-James Suckling
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91 -@@-7-Robert Parker
95 -@@-9-James Suckling
95 -@@-5-Veronelli
59,90 
90,90 
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59,00 
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35,70 
89 -@@-8-Wine Spectator
90 -@@-7-Robert Parker
93 -@@-9-James Suckling
143,80 
5 -@@-3-Bibenda
95 -@@-7-Robert Parker
3 -@@-1-Gambero Rosso
103,50 
157,50 
64,30 
93 -@@-5-Veronelli
120,00 
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3 -@@-1-Gambero Rosso
80,00 
50,50 
36,50 
93 -@@-5-Veronelli
96 -@@-11-Luca Maroni
286,00 
5 -@@-3-Bibenda
4 -@@-2-Vitae AIS
90 -@@-8-Wine Spectator
94 -@@-9-James Suckling
95,00 
45,90 
155,00 
3 -@@-2-Vitae AIS
69,40 
40,80 
93 -@@-7-Robert Parker
67,30 

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