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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
57,50 
28,90 
33,50 
31,50 
94 -@@-9-James Suckling
52,00 
29,60 
3 -@@-1-Gambero Rosso
55,00 
61,90 
21,40 
5 -@@-3-Bibenda
4 -@@-2-Vitae AIS
2 -@@-1-Gambero Rosso
2 -@@-6-Slowine
67,00 
62,90 
21,00 
5 -@@-3-Bibenda
94 -@@-8-Wine Spectator
4 -@@-2-Vitae AIS
96 -@@-9-James Suckling
290,00 
22,50 
67,50 
22,90 
40,80 
61,90 
33,50 
2 -@@-1-Gambero Rosso
24,00 
450,00 
95 -@@-8-Wine Spectator
95 -@@-7-Robert Parker
97 -@@-9-James Suckling
600,00 
94 -@@-7-Robert Parker
2 -@@-1-Gambero Rosso
57,50 
48,90 
155,00 
96,50 
26,90 
63,00 
34,50 
49,00 
17,00 
39,80 
40,50 
24,50 
92 -@@-9-James Suckling
91 -@@-7-Robert Parker
92 -@@-8-Wine Spectator
110,00 
240,00 
93 -@@-8-Wine Spectator
94 -@@-9-James Suckling
91 -@@-7-Robert Parker
135,90 
68,00 
91 -@@-7-Robert Parker
52,00 
55,00 
60,50 
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 
22,00 
28,90 
89,00 
28,90 

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