naturalwine

Natural wine is a term used to describe wines produced with minimal intervention in both the vineyard and the cellar. There is no universally accepted definition, and the term is used primarily by producers, critics, and retailers rather than by regulatory agencies. In general, natural wine aims to reflect the vineyard’s environment and the vintage, with an emphasis on low input farming and simple winemaking processes.

Common practices associated with natural wine include organic or biodynamic farming, hand harvesting, natural or spontaneous fermentation using native yeasts, and limited manipulation in the cellar. Many natural wines are made with little or no added sulfur dioxide, and some are produced without any added additives, filtration, or fining. Proponents argue that these methods preserve authenticity and terroir, while critics warn that the lack of standardized standards can lead to inconsistency in style and quality.

Because there is no universal standard, labeling can vary widely. Some producers follow informal associations or self-imposed guidelines, while others use the term as a marketing label. This has led to debate within the industry about quality control, transparency, and fault tolerance, as natural wines may exhibit variability, turbidity, or unconventional flavors.

The movement gained visibility in the 2000s and remains a niche segment within the broader wine market. It appeals to consumers seeking sustainability, transparency, and wines that express a sense of place, though it also faces criticism for perceived unpredictability and a lack of formal standards.