Natural wine describes wines made with no-to-low intervention in both the vineyards and in the cellar.

Various associations of winemakers have their own definition.

Whatever the differences between them, they all agree that natural wine is not farmed chemically, not machine harvested, not yeasted, not sterile filtered, not heavy-processed, not given high doses of SO2.


Because they are not good for wine excitement, for wine quality, for the environment, and for farm workers' health.

Some people refer to natural wine interchangeably as Organic and Biodynamic, and they are all from the same end of the spectrum of the wine world.

However, although Organic and Biodynamic do touch upon winemaking a little, they are far more concerned with agriculture.

To use both those words, independent certification needs to be paid for, and a lot of forms filled in.

So many choose to be 'practising-organic', or 'biodynamic-uncertified', and save time, money and paperwork.

Natural wine, at least thus far, is more of a young vibrant 'scene,' than an expensive bureaucratic process.'