What is Natural Wine?

Natural wine is a minimal-intervention approach to growing grapes and making wine: farmed with organic or biodynamic principles, fermented with native yeast, and bottled with very few (often zero) additives. Instead of engineering flavor with lab inputs, natural winemakers aim to express site, season, and grape as transparently as possible. This guide defines natural wine clearly, explains how it differs from organic and biodynamic certifications, why it often means low sulfite, what it tastes like, and how to shop with confidence.


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Natural wine: the one-minute definition

Natural wine is wine made from clean, responsibly farmed grapes—usually organic or biodynamic—fermented with native (ambient) yeast, and produced with minimal cellar intervention. It is often bottled unfined and unfiltered and with low or no added sulfites. There’s no single global “natural wine” certification; think of it as a philosophy guided by transparency and restraint.


Core principles (vineyard → bottle)

  • Farming: organic/biodynamic methods; no synthetic herbicides or systemic pesticides; biodiversity, cover crops, soil health.
  • Harvest: hand-picked fruit, sorting for quality; gentle transport.
  • Fermentation: spontaneous (native) yeast; temperature managed by process rather than heavy manipulation.
  • Élevage (aging): neutral vessels favored (cement, amphora, used oak) to avoid flavor masking; topping and oxygen control instead of routine chemical corrections.
  • Bottling: minimal additions; often unfined/unfiltered; many wines are no added sulfites (NAS) or get a very small dose only at bottling.


Additives & processes typically avoided

Natural winemaking avoids or severely limits cellar inputs that can standardize flavor. Commonly avoided/reduced:

  • Commercial flavoring yeasts & heavy enzyme use (prefer native ferments)
  • Excess sulfur dioxide (SO₂) additions (minimal or none)
  • Added tannin, acids, de-acidification, heavy gum arabic, mega-purple
  • Harsh fining/filtration; if clarification is needed, gentler or vegan-friendly options (bentonite, plant proteins) are chosen
  • Over-extraction and heavy new oak that can mask site character


Natural vs Organic vs Biodynamic vs Low-Sulfite vs Vegan

  • Natural: a minimal-intervention philosophy; native yeast, low additives, often unfined/unfiltered and low-SO₂. No single universal certification.
  • Organic: regulated farming (and some cellar rules) prohibiting synthetic agro-chemicals; does not guarantee native yeast or no additives. Start here: What Is Organic Wine?
  • Biodynamic: holistic certified farming that builds on organic; vineyard ecosystem focus and specific preparations. Learn more: Biodynamic Wine.
  • Low-Sulfites: a cellar practice to minimize SO₂; many natural wines are low- or no-added-SO₂. Basics: Low-Sulfite Wine.
  • Vegan: no animal-derived fining/processing aids; many natural wines are vegan by practice, but check details: Vegan Wine.


Flavor, texture & style expectations

  • Aromatics: often vivid, pure fruit and floral notes; reduced SO₂ can reveal delicate esters.
  • Texture & energy: lively acidity; skin-contact whites (“orange wine”) may show tannic grip and tea-like notes.
  • Look: from crystal clear to lightly hazy if unfined/unfiltered—haze ≠ fault.
  • Range: pét-nat sparkling, chillable reds (“glou-glou”), classic terroir-driven bottlings, amphora-raised whites.


How to shop for natural wine (and actually find the good stuff)

  • Producer transparency: seek notes on native yeast, unfined/unfiltered, and SO₂ policy (“no added sulfites” or “bottled with minimal SO₂”).
  • Style filters: if you like freshness and crunch, try pét-nat and chillable reds; for texture and umami, try skin-contact whites.
  • Start curated: explore editor picks in our Natural Wine Best Sellers for consistently well-made bottles.
  • Storage matters: keep cool (≈12–14 °C / 54–57 °F), dark, and steady; refrigerate opened bottles and finish in 1–2 days.


FAQ: sulfites, clarity, stability & storage

Are natural wines always “no sulfites”? No. Yeast naturally create small amounts of SO₂; many natural wines add none (NAS) or a very small bottling dose. “Low” or “no-added” is more accurate than “sulfite-free.”

Why can natural wines be hazy? Many are bottled unfined and unfiltered. A light haze or harmless sediment reflects gentle handling and can correlate with fuller mouthfeel.

Do natural wines spoil faster? With clean fruit and careful cellaring, they can be as stable as conventional wines. Store properly and buy from reliable sources that maintain a cold chain.

Do natural wines taste “funky”? Some styles embrace wild, savory tones; many are simply pure, fresh, and elegant. Producer intent and hygiene are the difference between character and flaw.

Keep exploring: compare philosophies with organic wine and biodynamic wine, learn how low-sulfites ties in, and shop editor-selected bottles in our best-seller collection.

 
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