Biodynamic Wine

Natural wine is wine made with minimal intervention in both the vineyard and the cellar. Grapes are typically farmed organically or biodynamically without synthetic pesticides, herbicides, or fertilizers. In the winery, natural wine ferments with native yeasts, the wild yeasts present on grape skins and in the cellar environmentrather than commercial laboratory strains. Winemakers avoid additives commonly used in conventional production, adding little or no sulfur dioxide and skipping fining and filtration. The result is wine that expresses grape variety, terroir, and vintage character without technological manipulation.

No single legal definition of natural wine exists worldwide. Unlike terms such as "organic" or "biodynamic," which carry official certifications, natural wine remains loosely defined. France introduced a "Vin Méthode Nature" certification in 2020, requiring organic farming, wild yeast fermentation, no additives, and sulfites below 30 mg/L. However, many natural wine producers operate without formal certification, relying instead on transparency and reputation within the natural wine community.

Organic wine comes from grapes farmed without synthetic chemicals, but organic certification permits numerous additives during winemaking including commercial yeasts, enzymes, and sulfur dioxide up to regulated limits. Biodynamic wine follows Rudolf Steiner's agricultural principles with certification from Demeter or Biodyvin, yet biodynamic standards also allow certain cellar interventions.

Natural wine goes further than both. While most natural winemakers start with organic or biodynamic grapes, they reject additives and manipulations permitted under organic and biodynamic rules. Natural wine represents a philosophy of minimal intervention from soil to bottle.

Minimal intervention winemaking means allowing grapes to ferment and develop into wine with as little manipulation as possible. This typically includes hand harvesting, spontaneous fermentation with indigenous yeasts, no temperature control or limited temperature management, no chaptalization (adding sugar), no acidification or de-acidification, no commercial enzymes or nutrients, extended maceration times determined by taste rather than schedule, aging in neutral vessels like concrete, stainless steel, or used oak, and bottling without fining or filtration. Sulfur dioxide, if added at all, remains well below conventional levels—often under 30 mg/L total.

No. Natural wine still contains alcohol—the primary cause of hangovers. Lower sulfites and fewer additives don’t guarantee a headache-free experience. How you feel depends on alcohol content, hydration, quantity consumed, and personal sensitivities (histamines, tannins, sugar). Choose well-made natural wines, pace yourself, eat with your wine, and drink water. To me, the primary appeal of natural wine lies in transparency, farming practices, and taste rather than medical benefits.

Store natural wine at consistent cool temperatures between 50-59°F, away from direct light and vibration. Drink most natural wines within a few years of release, though some age-worthy examples improve over decades. Serve natural reds slightly cooler than conventional reds—55-64°F, depending on body and structure. Many benefit from brief aeration but rarely require extended decanting. Natural whites and orange wines often show best at cellar temperature rather than refrigerator cold.

Sulfites (sulfur dioxide) act as preservatives and antioxidants in wine. Conventional wines may contain 100-350 mg/L of sulfites. Natural wines typically contain under 30 mg/L, with many bottled without any added sulfur. Some natural winemakers add small amounts at bottling for stability during shipping and storage.

Low sulfite levels mean natural wines require proper storage—cool temperatures away from light and heat. Some natural wines benefit from drinking young, while others age beautifully. The minimal sulfur approach allows more expressive, living wines but demands careful handling.

No. Natural wine revives long-standing methods—organic/biodynamic farming, native-yeast fermentation, minimal additives—and meets enduring demand for transparency, sustainability, and terroir-driven flavor. Its growth across regions, retailers, and restaurants signals a lasting category, not a passing fad.