Natural wine: Difference between revisions

Natural wine refers to a loosely defined approach to viticulture and winemaking that emphasises minimal intervention in both the vineyard and the cellar. While there is no single, legally binding definition, the term is commonly used to describe wines made from organically or biodynamically farmed grapes, fermented with native yeasts, and produced with little or no addition of sulphur dioxide or other oenological inputs.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 9780198705383.</ref>

Natural wine is best understood as a movement rather than a formal category. Producers typically reject corrective winemaking practices such as acidification, chaptalisation, cultured yeasts, enzymes, fining agents and sterile filtration. The objective is to allow the wine to express site, vintage and grape variety with minimal technological mediation.<ref>Feiring, ''The World of Natural Wine: What It Is, Who Makes It, and Why It Matters'', Artisan, ISBN 9781579659394.</ref>

Because the term is unregulated in most jurisdictions, its interpretation varies widely between producers, importers and consumers. Some definitions permit small sulphur additions at bottling, while others advocate completely sulphur-free wines.<ref>Goode & Harrop, ''Natural Wine, No Drama: An Unpretentious Guide'', Mitchell Beazley, ISBN 9780008610159.</ref>

Natural wine production generally begins in the vineyard. Grapes are usually grown under organic or biodynamic principles, avoiding synthetic fertilisers, herbicides and systemic pesticides. [[Yields]] are often kept low to promote grape concentration and physiological balance.<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, ISBN 9780062206367.</ref>

Manual harvesting is common, as it allows for selective picking and reduces the need for corrective sorting in the cellar. Healthy fruit is considered essential, since minimal-intervention winemaking leaves little margin for error.<ref>Wine Science: Principles and Applications, Academic Press, ISBN 9780128161180.</ref>

In the cellar, natural winemakers typically rely on spontaneous fermentation driven by indigenous yeasts present on grape skins and in the winery environment. Fermentations may be slower and less predictable than those initiated with selected yeast strains.<ref>Boulton et al., ''Principles and Practices of Winemaking'', Springer, ISBN 9780834212701.</ref>

Additives and processing aids are generally avoided. Wines are often neither fined nor filtered, which can result in cloudy appearance or sediment in bottle. Sulphur dioxide, if used at all, is usually added in very small quantities late in the winemaking process to stabilise the wine before bottling.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, ISBN 9780471881490.</ref>

Natural wines display a wide range of sensory profiles. Some resemble conventional wines closely, while others show pronounced oxidative notes, volatile acidity, or textural features derived from extended skin contact or microbial activity. [[Aromas]] associated with cider, bread dough, herbs or earth are sometimes encountered.<ref>Understanding Wine Chemistry, Wiley, ISBN 9781118627808.</ref>

Supporters argue that such variability reflects authenticity and transparency, whereas critics view certain expressions as technically faulty. The boundary between character and defect remains a central point of debate.<ref>MacDonald, ''Natural Wine for the People: What It Is, Where to Find It, How to Love It'', Ten Speed Press, ISBN 9780399582431.</ref>

Although often perceived as a contemporary trend, natural wine draws on historical practices that predate modern oenology. Before the widespread adoption of sulphur dioxide, filtration and temperature control, most wines were made with minimal technological input.<ref>Phillips, ''A Short History of Wine'', HarperCollins. ISBN 9780066212821.</ref>