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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
17,90 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
3 -@@-2-Vitae AIS
90 -@@-5-Veronelli
60,00 
97 -@@-7-Robert Parker
94 -@@-8-Wine Spectator
58,00 
94 -@@-8-Wine Spectator
59,90 
28,90 
89,00 
28,90 
87 -@@-5-Veronelli
35,00 
27,90 
22,40 
45,50 
93 -@@-7-Robert Parker
97,90 
24,50 
220,00 
29,60 
4 -@@-3-Bibenda
3 -@@-1-Gambero Rosso
92 -@@-8-Wine Spectator
92 -@@-5-Veronelli
89,90 
31,60 
94 -@@-7-Robert Parker
97 -@@-9-James Suckling
94 -@@-8-Wine Spectator
3 -@@-2-Vitae AIS
160,00 
180,00 
17,30 
17,00 
19,40 
98 -@@-11-Luca Maroni
3 -@@-1-Gambero Rosso
76,00 
108,00 
60,50 
20,40 
24,50 
3 -@@-1-Gambero Rosso
96 -@@-7-Robert Parker
183,90 
26,00 
96 -@@-7-Robert Parker
46,70 
32,00 
63,00 
25,70 
31,90 
39,00 
78,00 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
94 -@@-5-Veronelli
3 -@@-2-Vitae AIS
109,00 
42,50 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
94 -@@-5-Veronelli
3 -@@-2-Vitae AIS
110,00 
97 -@@-7-Robert Parker
5 -@@-3-Bibenda
99 -@@-9-James Suckling
187,70 
40,90 
88 -@@-9-James Suckling
38,90 
92 -@@-9-James Suckling
29,50 
225,00 
96 -@@-7-Robert Parker
96 -@@-8-Wine Spectator
4 -@@-2-Vitae AIS
5 -@@-3-Bibenda
100,00 
4 -@@-3-Bibenda
21,00 
52,50 
54,90 

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