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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
137,70 
48,00 
99,90 
21,50 
30,90 
27,90 
115,00 
28,90 
110,00 
20,40 
17,00 
25,70 
35,70 
29,50 
12,50 
98,50 
13,50 
43,80 
40,50 
185,00 
25,50 
23,50 
162,90 
105,00 
29,00 
3 -@@-1-Gambero Rosso
3 -@@-2-Vitae AIS
63,20 
25,70 
89 -@@-7-Robert Parker
5 -@@-3-Bibenda
94 -@@-9-James Suckling
2 -@@-1-Gambero Rosso
68,50 
37,70 
26,50 
115,00 
17,70 
24,00 
91 -@@-7-Robert Parker
97 -@@-9-James Suckling
93 -@@-5-Veronelli
71,50 
49,00 
98,00 
37,90 
135,00 
47,00 
2 -@@-1-Gambero Rosso
5 -@@-3-Bibenda
96 -@@-9-James Suckling
4 -@@-2-Vitae AIS
58,00 
24,50 
76,00 
5 -@@-3-Bibenda
93 -@@-5-Veronelli
97 -@@-11-Luca Maroni
262,50 
23,50 
91 -@@-7-Robert Parker
65,50 
32,50 
263,20 
204,00 

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