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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
2 -@@-1-Gambero Rosso
2 -@@-6-Slowine
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2 -@@-1-Gambero Rosso
2 -@@-6-Slowine
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92 -@@-9-James Suckling
92 -@@-7-Robert Parker
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59,00 
93 -@@-7-Robert Parker
93 -@@-9-James Suckling
92 -@@-8-Wine Spectator
40,00 
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2 -@@-1-Gambero Rosso
5 -@@-3-Bibenda
2 -@@-6-Slowine
4 -@@-2-Vitae AIS
33,00 
233,50 
3 -@@-1-Gambero Rosso
96 -@@-7-Robert Parker
295,70 
3 -@@-2-Vitae AIS
65,30 
32,60 
44,50 
2 -@@-6-Slowine
16,00 
78,00 
91 -@@-7-Robert Parker
91 -@@-5-Veronelli
90 -@@-8-Wine Spectator
2 -@@-1-Gambero Rosso
32,50 
90 -@@-7-Robert Parker
120,00 
49,00 
2 -@@-6-Slowine
3 -@@-1-Gambero Rosso
27,50 
40,80 
88 -@@-7-Robert Parker
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
97 -@@-9-James Suckling
155,00 
19,40 

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