Natural Fermentation

Fermentation that occurs using only the wild, native yeasts present on the grape skins and in the winery environment often used by Hatzidakis.

FAQs

What distinguishes natural fermentation from cultured yeast fermentation?

Natural fermentation is carried out by yeasts that are naturally present on the grape skins, including Saccharomyces and non-Saccharomyces species, creating more complex and unpredictable flavors. In contrast, commercial yeast strains are known strains isolated from the most well-known grape varieties and growing regions, offering a predictable fermentation process and flavor profile.

What are the benefits of natural fermentation?

Natural fermentation uses the wild yeasts present on the grapes and in the winery, which produce a broader range of aromatic and flavor compounds. This often results in wines with greater depth, finesse, and a unique character. Wild yeasts are part of the vineyard and winery ecosystem, meaning that natural fermentation can better express the specific place of origin, giving the wine a strong sense of terroir.

Are Hatzidakis wines produced using natural fermentation?

All of our wines are fermented exclusively using indigenous yeasts.