Yeasteria

Location: Veneto, Sicily
Year Established: 2015
Varieties: Pinot Nero, Pinot Bianco, Souvigner Gris, Durella, Vespaiolo
Viticulture: Biodynamic
Vinification: Spontaneous fermentation, fiberglass and steel tank, neutral acacia barrels

The name Yeasteria (pronounced yeesterREEyah) is a play on words, yeast being the common thread between the fermented beverages made by Jacopo Nardi, an enologist, and Esmeralda Spitaleri, a brewer and baker. They make the wines together, using only the most natural and environmentally-friendly methods. The grapes are sourced only from vineyards who farm without pesticides or herbicides.  In keeping with the couple’s curious spirit, sources often change from year to year! Which means that each cuvee may only be made for one vintage, making them truly rare and beautiful beasts. The Crocodile is a spumante rosso made from Pinot Nero and the lesser known Souvigner Gris, while the Kitikaka is a skin-contact still wine, light orange in color, a white blend of Pinot Bianco, Durella, and Vespaiolo. Both were made from grapes sourced in the Veneto (where Jacopo comes from) before they made the move to Esmeralda’s native Sicily and had a baby boy. We’re excited to see what the future holds for them – in the meantime, grab the last of these wines while you can!