What Primal Wine is about

Natural wine is made from organically or biodynamically farmed grapes and fermented with as little intervention as possible. In practice that means wild, native-yeast fermentation, no additives or processing aids, and little to no added sulfites. Nothing is put in and nothing is stripped out, so the wine reflects the grape, the vintage, and the place it came from.

Because it isn't filtered, fined, or corrected, natural wine can be cloudy, lightly spritzy, or a little wild from one bottle to the next. That unpredictability is part of the appeal. Learn more in our natural wine guide.

Organic and biodynamic describe how the grapes are farmed in the vineyard; natural describes how the wine is made in the cellar. Organic farming avoids synthetic pesticides, herbicides, and fertilizers. Biodynamic goes a step further, treating the vineyard as one living system and following a lunar calendar.

Natural wine almost always starts from organically or biodynamically grown grapes, then keeps cellar intervention to a minimum. So a wine can be organic without being natural, but a true natural wine is essentially always organic or biodynamic at the root. See our guides to organic and biodynamic wine.

Many are. We carry everything from low-sulfite bottles to no-added-sulfite, zero-zero wines. Sulfites (SO2) are a preservative and antioxidant, but they also form naturally as a byproduct of fermentation, so no wine is ever truly sulfite-free.

Conventional wine can be dosed heavily. Natural producers add little or none, usually a tiny amount at bottling if anything at all. If sulfites are a concern for you, our no-added-sulfite selection is the place to start. Read our low-sulfite guide.

Because almost every wine does. US law requires the warning on any wine above 10 parts per million of sulfites, and that threshold is very low. Sulfites aren't only an additive: yeast naturally produces small amounts of SO2 during fermentation, so even a wine with nothing added will usually land above that limit and carry the label.

The notice tells you nothing about how much is in the bottle. A conventional wine dosed at bottling and a zero-zero natural wine with only trace, fermentation-derived sulfites carry the exact same three words. It's also worth saying that sulfites are widely blamed for wine headaches, but there's little evidence they're the culprit for most people. Learn more in our low-sulfite guide.

We look for an ethical approach across both vineyard and cellar: honest growers who farm responsibly, organically or biodynamically, harvest by hand where they can, and intervene as little as possible once the grapes are in.

Guido tastes and selects every wine personally. It has to taste good, but integrity in the cellar matters more than any single style. We carry everything from classic, appellation-driven bottles to natural, minimal-intervention cuvées from small growers you probably won't find anywhere else.

Yes. Alongside natural wine we curate classic, appellation-driven bottles, from Burgundy and beyond, made by growers who farm responsibly even when they aren't labeled "natural."

The line between the two is blurrier than people think, and we care more about how honestly a wine is grown and made than which category it falls into. Explore the full cellar or join a wine club.