In Georgia (the country) they make wine by smashing the whole grape (including stems) and fermenting it in a clay vessel (qvevri) without any additives. The winemakers told me all the yeast is on the grape skins and that washing them removes it. The wine does have a distinctly different taste versus wine make with cultured yeast.
I can pretend I’m boycotting them but in reality I can’t afford one anyway.