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Wild Fermentation
Also known as natural/spontaneous fermentation. There are approximately 50,000 yeast particles naturally present on the grapes/vines/surround area. Natural winemakers allow these natural yeasts to ferment the wine without any interference rather than interfering.
With the wild fermentation, the wines produced usually have more complexity, funkiness, flavour and texture.
Studies have shown that vineyards have a unique microflora fingerprint. Even each grape variety and each vintage have a different microbial make up.
Using wild yeasts as the fermentation process showcases and provides the most honest reflection of the land
With the wild fermentation, the wines produced usually have more complexity, funkiness, flavour and texture.
Studies have shown that vineyards have a unique microflora fingerprint. Even each grape variety and each vintage have a different microbial make up.
Using wild yeasts as the fermentation process showcases and provides the most honest reflection of the land
