'Yeasts exist everywhere in nature,' says Mateja Gavner of Gravner in Italy's Friuli region. Wild yeast is responsible for spontaneous fermentation because it is present in the grape juice or must and while it's there, it does its thing.
, using permaculture or the like) and made without adding or removing anything in the cellar. No additives or processing aids are used, and ‘intervention’ in the naturally occurring fermentation process is kept to a minimum. As such neither fining nor filtration are used. The result is a Red grapes fermenting in the winery.‘intervention’ in the naturally occurring fermentation process is kept to a minimum.
Wild yeasts hitch into the cellar on the grapes, or cling to cellar and vineyard equipment and follow their hunger to the vats. Wild yeast is responsible for spontaneous fermentation because it is present in the grape juice or must and while it's there, it does its thing. "Talking about cellars, these yeasts can become the cellar’s peculiarity , influencing the fermentation to an important degree," says Gravner."It’s much easier to spot this level of influence when fermentation does not proceed as intended, than when fermentation is carried out without any problems."‘intervention’ in the naturally occurring fermentation process is kept to a minimumBecause wild yeast doesn't march in a straight line, there is no promise of consistency.
Recently harvested grapes begin their fermentation in old wine casks at the Priorat DOQ winery Clos Mogador in Gratallops in the Catalonian province of Tarragona in Spain. Photo by David SilvermanWhile spontaneous fermentation alone does not a natural wine make, the resistance to control that prompts rejection of cultured yeast is often accompanied by a lack chemicals, additives and filtering.
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