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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.

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4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
35,00 
13,50 
13,50 
94 -@@-5-Veronelli
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
3 -@@-2-Vitae AIS
41,80 
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14,90 
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94 -@@-11-Luca Maroni
24,50 
19,90 
3 -@@-1-Gambero Rosso
27,00 
14,50 
22,50 
88 -@@-9-James Suckling
91 -@@-7-Robert Parker
14,00 
36,90 
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1 -@@-6-Slowine
16,00 
22,50 
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15,50 
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44,80 
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16,50 
3 -@@-2-Vitae AIS
22,50 
34,00 
88 -@@-5-Veronelli
16,50 
11,90 
18,50 
42,50 
4 -@@-3-Bibenda
2 -@@-1-Gambero Rosso
36,00 
1 -@@-6-Slowine
12,90 
19,00 
39,50 
16,90 
18,50 
23,90 
35,50 
32,50 
16,90 
54,50 € 46,30 
Promo
93 -@@-14-Decanter
30,00 
2 -@@-1-Gambero Rosso
14,00 
19,90 
19,00 

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