Natural wines are something we’ve been hearing about for the past two decades, alongside terms like organic wine, biodynamic wine, and wine made from organically cultivated grapes. Today, all of these are grouped under the common label of 'natural wines.'
However, we sometimes have to recognize that organically grown grapes don’t always guarantee a natural wine. So, what do we mean by natural wines?
Natural wines are those where we intervene as little as possible, from the vineyard to the bottle. A natural wine can only be made from exceptionally healthy grapes. The healthiest grapes come from vineyards that are microbiologically balanced—places where no chemicals are used to eliminate "pests."
These vineyards are often managed using organic or biodynamic methods, with minimal intervention to avoid disrupting the natural balance. The grapes from these vineyards are naturally balanced and have enough of their own yeast cells on their skins to initiate spontaneous fermentation. This means there’s no need to add commercial yeasts (often aroma yeasts) to start fermentation.
The juice from these grapes is also naturally strong enough to protect itself, so there’s no need to add sulfur to prevent oxidation. With natural wines, we allow fermentation to start and finish on its own, unlike industrial or commercial wines, where fermentation is often stopped prematurely by chemicals because the wine needs to hit the market before it’s fully ready.
In those cases, winemakers end up sweetening, acidifying, or deacidifying the wine to fix the imbalance. Naturally and slowly fermented wines, however, find their own balance and protect themselves without needing sulfur. By contrast, industrial wines require heavy stabilization with sulfur and other techniques.
Natural wines aren’t just healthier; they are often more balanced, expressive, and complex than conventional wines.
If you're unsure, just listen to your body — you’ll feel the difference.
In the details of our wines, we always indicate whether it’s a 'natural wine.'