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Indigenous wine is wine that ferments spontaneously, without the addition of laboratory-selected yeasts. All wines are the result of transformation of the sugars in the grape juice into alcohol through yeast reaction. These yeasts are selected and isolated for the winemaker to maintain greater control over the precise aromas and the successful fermentation.
Indigenous wines are wines that ferment spontaneously, i.e., the yeasts are those that exist in the grape or in the winery environment (usually called winery microbial flora).
Spontaneous fermentation occurs naturally without the aid of a winemaker. This is the type of fermentation that occurs in the production of indigenous wines. Indigenous wines may also be produced with yeast starter (a must preparation that ferments and is then placed in another juice as a fermentation process starter).