Wild (native or ambient) yeast is the population of naturally occurring yeasts present on grape skins and in the winery, used to ferment a wine without adding a cultured, commercial strain. Wild-yeast fermentation is slower and less predictable but can add complexity, texture and a sense of place, since the yeast population is specific to the vineyard and cellar. It is a cornerstone of low-intervention and natural winemaking.
WHY IT MATTERS FOR COLLECTORS
Native-yeast fermentation is prized for terroir expression and complexity, accepting greater risk and variability. It is a hallmark of many fine traditional and natural producers and part of why their wines feel distinctive.
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