Rare Wines

On Primal Wine we have the largest collection of natural wine, organic wine, biodynamic wine, low sulfates wine, vegan wine available online. Our wines are made from organic or biodynamic or sustainable grapes following a natural and low intervention winemaking approach. Our wines are made from fermented grape juice and a touch of sulfur when needed.

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What is Natural Wine?

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.

Frequently asked question

Natural wine is generally made from organically or biodynamically farmed grapes, fermented with native (wild) yeasts, and produced with minimal intervention—no additives beyond little or no sulfur, and often unfined and unfiltered. There’s no single legal definition, but transparency, low sulfites, and hands-off winemaking are core principles.

There’s no scientific proof that natural wine is “healthier.” It still contains alcohol. However, many natural wines use organically or biodynamically farmed grapes, fewer additives, and lower sulfites, which some people prefer or tolerate better. Bottom line: choose transparently made bottles you enjoy—and drink in moderation.

It aligns with what drinkers want: transparency, sustainability, and distinctive flavor. Made from organically or biodynamically farmed grapes and fermented with native yeasts, natural wine is low-intervention, often lower in sulfites, and showcases terroir and small producers—delivering character, ethics, and authenticity.

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.

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.