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.

Indigenous yeasts
3102 results
Pecorino 'Donna Orgilla' Fiorano 2023
5
3
2
2
14,60 
BEST PRICE
Schiava 'Para Se' Agricola Mos 2024
1
15,30 €
-18%
12,50 
Promo
Riesling Trocken Gutswein Weingut Reinhardt 2023
13,30 
BEST PRICE
'Artigli' Bulli
6,60 
BEST PRICE
Cabernet Franc Castelvecchio 2022
89
88
18,00 
BEST PRICE
Renosu Rosso Dettori
90
14,00 €
-18%
11,50 
Promo
BEST PRICE
Rosso Vino del Poggio
12,90 
BEST PRICE
Malvasia Castelvecchio 2023
90
89
3
2
17,10 €
-14%
14,70 
Promo
'Hebo' Petra 2023
4
90
2
14,20 
Hebo' Petra 2022
4
90
2
14,80 
Chianti Classico Podere Val delle Corti 2022
3
26,00 
BEST PRICE

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