Natural Wine

What Is Natural Wine?

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.

The Philosophy of Natural Wine

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.

Production Principles

In the Vineyard

Natural wine begins with sustainable, often organic or biodynamic farming:

• No synthetic pesticides or herbicides: The vineyard is managed naturally; weeds are removed mechanically
• Hand harvesting: Grapes are picked by hand to guarantee optimal ripeness and health
• Low yields: Fewer grapes per vine mean more concentration and expression
• Biodiversity: Many natural wine producers actively promote biodiversity in the vineyard (cover crops, insects, birds)

In the Cellar

Technological interventions are avoided during winemaking:

• Spontaneous fermentation: No addition of cultured yeasts; the natural yeasts on the grapes and in the cellar carry out fermentation
• No or minimal addition of sulfur: Sulfur (SO₂) is used in conventional wine production as a preservative and antioxidant. Natural wines often omit it entirely or use only minimal amounts before bottling (under 30 mg/l)
• No fining or filtration: The wine is not clarified; suspended matter and lees remain in the wine
• No acid or sugar corrections: The wine is not technically adjusted — it is as it is
• No temperature control: Fermentation proceeds naturally without artificial cooling or heating
• No new barriques: If wood is used, it is usually old casks or large foudres that impart no dominant wood aromas

Maceration time for White Wine

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.

Flavor Profile

Natural wines are unpredictable and diverse, but there are some characteristic features:

Typical Aromas

• Yeasty and funky: Through spontaneous fermentation, wild yeasts can produce unusual aromas — from bread dough to yogurt to slightly cheesy notes
• Oxidative notes: Without sulfur, the wine can oxidize slightly, leading to aromas of dried apple, nuts, or sherry
• Fruit-forward, but not too clean: The fruit is often riper, less precise and polished than in conventional wines
• Earthy and mineral: Many natural wines show a clear terroir imprint and earthy notes

Texture

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.

Turbidity

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 vs. Organic and Biodynamic

Natural wine is often confused with organic or biodynamic wine, but there are differences:

Organic Wine

• Certified: Follows EU organic regulations with clear rules
• Vineyard: No synthetic pesticides/herbicides
• Cellar: Allows many oenological aids (yeasts, sulfur up to 100 mg/l, fining, filtration)

Biodynamic Wine

• Certified: Demeter or Biodyvin certification
• Vineyard: Organic plus cosmic cycles, preparations, biodiversity
• Cellar: Similar to organic, but with additional restrictions

Natural Wine

• Not certified: No uniform definition or regulation
• Vineyard: Usually organic or biodynamic
• Cellar: Minimal to no additives, no technical interventions
• Philosophy: Maximum authenticity and expression

A wine can be organic, biodynamic, and natural all at once — but an organic wine is not automatically a natural wine.

Controversy and Criticism

Natural wine is polarizing. Proponents celebrate its liveliness and authenticity; critics point out:

Quality Issues

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.

Lack of Definition

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.

"Funky" Is Not for Everyone

The wild, unconventional aromas are a matter of taste. Some find them exciting, others find them disturbing or even faulty.

Price

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 Wine and Shelf Life

Natural wines without sulfur are more susceptible to oxidation and microbial spoilage. They should therefore be:

• Stored cool (constantly below 15°C)
• Kept in the dark (light accelerates oxidation)
• Not kept too long — many natural wines are made for early consumption (1–3 years)

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.

Where Can You Find Natural Wines?

Natural wines are not found in supermarkets. Typical places to look:

• Specialized wine shops: Retailers focused on natural wines
• Natural wine bars: Bars that serve exclusively natural wines (especially in Berlin, Paris, Copenhagen, New York)
• Direct from the producer: Many natural wine producers sell only at the estate or through small importers
• Online retailers: There are some specialized online shops

Well-Known Natural Wine Regions and Producers

France

• Beaujolais: Marcel Lapierre, Yvon Métras, Jean Foillard
• Loire: Thierry Puzelat, La Coulée d'Ambroisie
• Jura: Pierre Overnoy, Domaine de la Tournelle

Italy

• Friuli: Radikon, Gravner (pioneers of orange wine)
• Sicily: Frank Cornelissen
• Emilia-Romagna: Denavolo

Austria

• Vienna & Burgenland: Christian Tschida, Meinklang, Gut Oggau

Germany

• Rheinhessen: Schmitt's Kinder
• Palatinate: Andreas Dilger

Food Pairing

Natural wines are versatile food companions, especially with:

• Fermented foods: Kimchi, sauerkraut, miso — the funky notes pair perfectly
• Charcuterie and cheese: The texture and acidity of natural wines harmonize with salty, fatty foods
• Vegetable-heavy cuisine: Natural wines pair excellently with vegetarian and vegan dishes
• Asian cuisine: The complexity and spice of many natural wines complement Asian flavors

Conclusion

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.