Winemaking techniques: Spontaneous fermentation – Discover the Best Wines

The spontaneous fermentation process is one of the most fascinating and natural techniques in winemaking, relying exclusively on the indigenous yeasts present on the grape skins and in the cellar environment. This method, widely appreciated in the world of natural and biodynamic wines, enhances biodiversity and terroir, giving the wine a unique, authentic character.

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What is Spontaneous Fermentation?

The spontaneous fermentation takes place without adding selected yeasts, letting the native yeasts trigger and complete alcoholic fermentation. This approach calls for care and experience, since the variety and vitality of natural yeasts can vary, affecting the outcome of the wine. Yet it is precisely this unpredictability that makes every vintage and every bottle an experience that cannot be repeated.

Advantages of Spontaneous Fermentation

1. Expression of the terroir: The wine fully reflects the uniqueness of the vineyard and of the local microclimate.
2. Naturalness: A process free from external intervention, enhancing biodiversity.
3. Aromatic complexity: It develops deep, many-sided taste profiles, with often surprising notes.

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Stages of the Process

1. Harvest and Pressing

The grapes are picked by hand to preserve the quality of the natural yeasts and undergo soft pressing, keeping the primary aromas intact.

2. Natural Trigger

The must is transferred to the vats, where the indigenous yeasts begin alcoholic fermentation. During this stage, the temperature and the oxygenation are monitored to support the work of the yeasts.

3. Fermentation

The process develops at its natural pace, with timings that vary according to the climatic conditions, the vintage and the sugar content of the grapes.

4. Ageing

Once fermentation is complete, the wine is aged in stainless steel, concrete or wood, depending on the style desired.

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Characteristics of the Wines Produced

Colour

• In the reds: Garnet red with bright highlights.
• In the whites: Deep straw yellow with golden nuances.

Aromas

• Fruit: Cherry, raspberry and plum (in the reds); pear, apple and citrus (in the whites).
• Floral notes: Violet and rose in the reds, acacia and jasmine in the whites.
• Mineral notes: Flint and graphite, typical of well-suited soils.

Palate

• Fresh and lively, with a natural balance between acidity and structure.
• Long and complex, with a long, many-faceted finish.

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Ideal Grape Varieties for Spontaneous Fermentation

Black Grape Varieties

• Nebbiolo: Elegant and deep, with notes of red fruit and spices.
• Sangiovese: Versatile, with lively tannins and a marked acidity.

White Grape Varieties

• Riesling: Fresh and mineral, with aromas of citrus and white flowers.
• Vermentino: Aromatic and savoury, with hints of Mediterranean herbs.

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Why Choose a Wine from Spontaneous Fermentation?

A wine from spontaneous fermentation is an authentic expression of its terroir, capable of surprising with its complexity and uniqueness. Ideal for anyone looking for artisan, natural wines full of personality.