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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
98,50 
670,00 
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3 -@@-2-Vitae AIS
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92 -@@-7-Robert Parker
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93 -@@-7-Robert Parker
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93 -@@-7-Robert Parker
200,00 
91 -@@-7-Robert Parker
158,00 
92 -@@-7-Robert Parker
251,30 
95 -@@-8-Wine Spectator
96 -@@-5-Veronelli
3 -@@-1-Gambero Rosso
340,00 
2 -@@-1-Gambero Rosso
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3 -@@-2-Vitae AIS
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
193,80 
2 -@@-1-Gambero Rosso
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2 -@@-6-Slowine
32,00 
93 -@@-9-James Suckling
4 -@@-3-Bibenda
3 -@@-2-Vitae AIS
90 -@@-5-Veronelli
29,50 
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92 -@@-5-Veronelli
94 -@@-9-James Suckling
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30,00 
98 -@@-7-Robert Parker
98 -@@-8-Wine Spectator
99 -@@-5-Veronelli
5 -@@-3-Bibenda
950,00 
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94 -@@-5-Veronelli
95 -@@-7-Robert Parker
3 -@@-1-Gambero Rosso
93,50 
27,90 
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96 -@@-7-Robert Parker
51,50 
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92 -@@-7-Robert Parker
52,50 
59,90 
21,90 

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