Spontaneous fermentations

Wine obtained from fermentations with indigenous yeasts is an authentic expression of the territory and the unique characteristics of each vineyard. Indigenous yeasts, naturally present on the grape skins and in the cellar environment, spontaneously start the fermentation without the addition of industrially selected yeasts. This method is appreciated for its ability to give the wine greater aromatic complexity and a true territorial identity.

The use of indigenous yeasts makes fermentation less predictable and slower than selected yeasts, but allows for wines with unique nuances, influenced by the microclimate and ecosystem of the vineyard. However, this process requires special attention from the winemaker, who must carefully monitor the progress of fermentation to avoid unwanted deviations or sudden stops.

Wines fermented with indigenous yeasts tend to have greater expressiveness and flavor complexity, with more multifaceted and less standardized aromatic profiles.

In addition to enhancing the characteristics of the terroir, the use of indigenous yeasts helps to enhance biodiversity and reduce the environmental impact of wine production, making these wines a conscious choice for those seeking authenticity and sustainability.