Winemaking techniques: Alcoholic fermentation with indigenous yeasts – Discover the Best Wines

Alcoholic fermentation with indigenous yeasts is a winemaking technique that brings out the authenticity of a place and the natural expression of the grape. In this process the must ferments thanks to the wild yeasts present on the grape skins and in the cellar environment, with no cultured yeasts added. It reflects a craft, sustainable philosophy aimed at highlighting the unique character of the terroir.

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Characteristics of Fermentation with Indigenous Yeasts

Colour

• Whites: Bright straw yellow, or golden in skin-contact wines.
• Rosés: Tones of natural pink with salmon nuances.
• Reds: Intense ruby red with lively reflections.

Aromas

• Complex: Notes ranging from fruity and floral to spicy and mineral, depending on the terroir.
• Developing: Hints of honey, dried fruit, leather and spice in the aged wines.
• Unique: Aromas that mirror the biodiversity and the personality of the fermentation environment.

Palate

• Fresh and authentic: With often marked acidity and a varied aromatic profile.
• Structured and complex: Ideal for wines of great personality and longevity.

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Advantages of Fermentation with Indigenous Yeasts

1. Authenticity: It brings out the identity of the land and of the grape variety.
2. Aromatic Richness: It leads to more complex and unique sensory profiles.
3. Sustainability: It requires no external intervention, respecting the natural character of the process.

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Stages of the Process

1. Preparing the Grapes

The grapes are picked and handled gently, to preserve the yeasts naturally present on the skins.

2. Spontaneous Fermentation

The must is transferred to stainless steel, concrete or wooden tanks, where the indigenous yeasts start the fermentation process with no addition of selected yeasts.

3. Process Control

The temperature and the progress of fermentation are monitored carefully to guarantee a balanced result.

4. Ageing

Once fermentation is over, the wine is aged to develop greater complexity and harmony.

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Ideal Grape Varieties for Fermentation with Indigenous Yeasts

White Grape Varieties

• Chardonnay: Perfect for complex, long-lived wines.
• Ribolla Gialla: Ideal for long macerations and mineral wines.
• Sauvignon Blanc: Fresh and aromatic, with unique notes linked to the terroir.

Black Grape Varieties

• Pinot Nero: Elegant and able to reflect the nuances of the land.
• Nebbiolo: For wines of great structure and longevity.
• Nero d’Avola: Authentic and full of personality.

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Food Pairings

White Wines

• Starters: Seafood salads, fish carpaccio.
• First Courses: Risottos with aromatic herbs, pasta with fresh vegetables.

Rosé Wines

• Light Dishes: Summer salads, salmon tartare.
• Grilled Fish: Sea bream, squid and prawns.

Red Wines

• Red Meat: Beef tagliata, roast lamb.
• Aged Cheeses: Pecorino, Parmigiano Reggiano.

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Why Choose Fermentation with Indigenous Yeasts?

Alcoholic fermentation with indigenous yeasts offers an authentic and unique experience, allowing the wine to reflect its terroir and its variety fully. Ideal for anyone looking for natural, complex wines full of personality.