Natural wine refers to wine made with minimal intervention, both in the vineyard and the cellar. Although there is no single legal definition, the term generally applies to wines produced from organically or biodynamically farmed grapes, fermented with native yeasts, and bottled without additives or significant technological manipulation.
The foundation of natural wine production lies in organic or biodynamic viticulture. Growers avoid synthetic pesticides, herbicides, and fertilizers, instead using natural alternatives to maintain soil health and biodiversity. In many cases, vineyards are certified organic or biodynamic, although some producers operate without certification while following similar principles.
In the cellar, natural wine producers aim to preserve the character of the grapes and the expression of terroir. Fermentation occurs spontaneously using indigenous yeasts present on the grape skins and in the environment. Winemakers typically avoid or limit practices such as fining, filtration, acid adjustment, and the use of commercial yeasts or enzymes. One of the most debated elements in natural wine is the use of sulfur dioxide (SO₂). While some winemakers avoid it entirely, others use small amounts at bottling to ensure stability and reduce spoilage risk.
Natural wines may be still or sparkling and include red, white, rosé, and orange styles. Some exhibit unique sensory profiles, such as higher volatility, cloudiness, or oxidative notes, especially if unfiltered or unsulfured. These characteristics are not necessarily faults but reflect the absence of standardizing processes.
The natural wine movement began gaining visibility in the 1980s and 1990s in France, particularly in the Beaujolais and Loire Valley regions. It has since expanded globally, with notable growth in Italy, Spain, Austria, the United States, and beyond. While it represents a small segment of the overall wine market, interest in natural wine has increased significantly in the past decade, driven by consumer demand for transparency, sustainability, and authenticity in food and beverage choices.
Retailers, importers, and wine bars specializing in natural wine have emerged in major urban markets worldwide. Online platforms and wine clubs focused on natural and low-intervention wines also play a growing role in market expansion. As a category, natural wine aligns with broader trends in organic food, artisanal production, and environmental awareness.
Although definitions may vary, natural wine continues to develop as a recognized category, with increasing visibility in the global wine industry and ongoing discussions around regulation, labeling, and quality standards.
