Native yeast (or wild yeast) fermentations use naturally occurring yeast on grapes and in the winery rather than inoculated cultured yeast. Native yeasts are primarily Saccharomyces cerevisiae but may include other species creating more complex fermentations. Native-yeast fermentations are slower, more unpredictable, but can yield greater complexity and character. The technique is labour-intensive and riskier (potential for stuck fermentations or off-flavours). Natural and organic winemakers favour native-yeast fermentation as more traditional and terroir-expressive.
WHY IT MATTERS FOR COLLECTORS
Native-yeast wines often show greater complexity and terroir expression, though quality variability is higher than inoculated fermentations. This is a hallmark of natural, artisanal winemaking.
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