Natural wine stands for minimal intervention in the vineyard and cellar. Learn everything about spontaneous fermentation, unfined wines, and the philosophy behind them.
Natural wine refers to wines produced with minimal intervention in both vineyard and cellar. The philosophy behind it: the wine should reflect the terroir and the vintage as authentically as possible, without technology and additives dominating the result. Natural wines largely dispense with sulfur, fining, filtration, and other oenological aids.
Natural wine is more than a winemaking method — it is a movement that positions itself against industrialized wine production. The winemakers want to create wines that are "alive," that show personality, and that tell the story of their origins. In contrast to conventional wines, which are often standardized through technology, natural wines are allowed to be wild, imperfect, and surprising.
The movement has its roots in the 1960s and 70s, when winemakers such as Marcel Lapierre in Beaujolais began to abandon chemical additives. Since then, a global community has developed, from France to Italy and Austria through to California and Australia.
Natural wine begins with sustainable, often organic or biodynamic farming:
Technological interventions are avoided during winemaking:
Many natural wine producers use longer maceration times for white wines as well, which leads to orange wines. The grapes are fermented like red wines — with skins, seeds, and stems. This gives the wine more structure, tannins, and an orange color.
Natural wines are unpredictable and diverse, but there are some characteristic features:
Natural wines often have more texture and grip than conventional wines. The absence of filtration leaves fine sediments in the wine that give it body and structure. White wines can become tannic through maceration, which can be unfamiliar but adds complexity.
Many natural wines are cloudy or show slight suspended particles — this is not a fault but intentional. The turbidity indicates that the wine is unfiltered and "alive."
Natural wine is often confused with organic or biodynamic wine, but there are differences:
A wine can be organic, biodynamic, and natural all at once — but an organic wine is not automatically a natural wine.
Natural wine is polarizing. Proponents celebrate its liveliness and authenticity; critics point out:
Without sulfur and filtration, natural wines are more susceptible to wine faults such as Brett (Brettanomyces), volatile acidity, or mousiness. Not all natural wines are well made — some wines are simply flawed.
There is no legal definition of natural wine. Any winemaker can use the term without meeting any standards. This makes it difficult for consumers to identify genuine natural wines.
The wild, unconventional aromas are a matter of taste. Some find them exciting, others find them disturbing or even faulty.
Natural wines are often expensive, as production is labor-intensive (hand harvesting, low yields, spontaneous fermentation). Some critics see it as a lifestyle movement for urban hipsters.
Natural wines without sulfur are more susceptible to oxidation and microbial spoilage. They should therefore be:
There are exceptions: high-quality natural wines with good acidity and structure can certainly age, but they develop differently from conventional wines — often moving toward oxidative, nutty aromas.
Natural wines are not found in supermarkets. Typical places to look:
Natural wines are versatile food companions, especially with:
Natural wine is an exciting, lively movement that brings wine back to its roots. These wines are authentic, characterful, and often unpredictable — just like nature itself. Whether you love natural wines or not depends on your openness to new flavor experiences and your tolerance for "imperfection."
Those willing to engage with these wines will be rewarded with unmistakable tasting experiences that tell stories reaching far beyond the glass — of the vineyard, the winemaker, and nature.
Natural wine refers to wines made with minimal intervention in the vineyard and cellar. The aim is to reflect terroir and vintage as authentically as possible. Natural wines largely do without sulphur, fining, filtration and other oenological aids, and rely on spontaneous fermentation with natural yeasts.
Organic wine is certified under the EU organic regulation but permits many oenological aids in the cellar (cultured yeasts, sulphur up to 100 mg/l, fining, filtration). Natural wine is not certified, has no uniform definition and does without nearly all additives and technical interventions. So an organic wine is not automatically a natural wine.
Natural wines often do without sulphur entirely or use only minimal amounts before bottling, usually below 30 mg/l. For comparison: organic wine permits up to 100 mg/l. The low sulphur content makes natural wines more susceptible to oxidation and microbiological spoilage.
The cloudiness is not a fault but intentional. Since natural wines are not fined or filtered, suspended particles and fine lees remain in the wine. This shows that the wine is unfiltered and "alive", and additionally gives it body and structure.
Many natural wines are made for early consumption, around 1 to 3 years. Without sulphur they are more susceptible to oxidation, so they should be stored cool (constantly below 15°C) and dark. High-quality natural wines with good acidity can certainly age, however, often towards oxidative, nutty aromas.
With the Grape Guru app, you always have your personal wine encyclopedia in your pocket - plus AI scanner and food pairing.
