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What is natural wine?

Natural wine, or "vin nat," represents the oldest form of winemaking. The genesis of natural wine dates back to the seventh millennium BCE in the Caucasus, where wine was traditionally made in kvevris (or qvevris), large buried terracotta jars similar to amphorae that could hold up to 3,500 liters of wine. From a historical perspective, natural wine is therefore the original wine, made without industrial yeasts, sulfur, or filtration.

The modern natural wine movement, however, is much more recent. In a context of hyper-industrialization of agriculture, natural wines appeared in France at the end of the Trente Glorieuses (post-WWII boom) and emerged as a response to viticultural productivism. Jules Chauvet, a Beaujolais winemaker, chemist, and writer, is often considered the pioneer of natural wine. As early as the 1940s, he studied the fermentations of red and white wines and advocated for the idea that minimal intervention allows the wine to better express its terroir. He trained several great natural winemakers from Beaujolais, such as Marcel Lapierre, Jean Foillard, and Yvon Métras.

Today, natural winemakers exist in all wine-producing regions of France and in many wine-producing countries around the world. However, the term "natural wine" does not have an official legal status; it is even forbidden to use it for commercial purposes in France under penalty of sanctions.

What is the difference between organic, biodynamic, and natural wines?

Organic wine, or "vin bio," is made from grapes grown according to organic farming principles. Initially, the 1991 European specifications only regulated the vineyard. In 2012, new regulations extended these rules to the cellar, governing the entire winemaking process. While organic wine has always existed, it has only benefited from a strict legal framework since that date. Obligations include the use of certified organic grapes as well as certified products (sugar, must, alcohol) for chaptalization or mutage. Certain practices are prohibited, such as thermovinification, electrodialysis, or de-alcoholization. The sulfite level is also limited: an organic wine must contain a maximum of 100 mg/L for red wines and a maximum of 150 mg/L for white wines, which is 50 mg/L less than a conventional wine. The most used label is Agriculture Biologique (AB), controlled by approved bodies such as Ecocert, Bureau Veritas, or Agrocert. Nevertheless, some winemakers consider this label too lenient and prefer more demanding certifications such as Nature & Progrès or Bio Cohérence, which favor short distribution channels and often prohibit large-scale distribution.

Biodynamic wine goes further; the vine is considered a living organism within an ecosystem, respecting natural cycles and the lunar calendar (a calendar based on moon phases, with specific days like flower, fruit, leaf, or root days). Biodynamics is governed by labels like Demeter, Biodyvin, or Vin Méthode Nature, but some winemakers choose not to display any certification. Not being labeled means voluntarily freeing oneself from globalized standards so as not to have to fit into categories.

Natural wine, for its part, has no administrative definition, and its commercial use is regulated. According to the Vin Méthode Nature charter, it relies on 100% organic grapes, manual harvesting, and indigenous yeasts only. No inputs are added, and aggressive or brutal techniques are prohibited. Its main identity lies in the almost complete absence of sulfites: a maximum of 30 mg/L, compared to 150 mg/L for a conventional red wine and 200 mg/L for a conventional white wine. Some winemakers add a small amount of sulfites at bottling to protect the wine, but natural wine remains above all a living juice, true to the grape and the terroir. Drinking natural wine means supporting a sustainable and human agricultural model, and for some, it is therefore also an ethical and political choice.

The Benefits of Drinking Natural Wine

Whether it's red wine, white wine, rosé wine, orange wine, or pét-nat, the main appeal of a good bottle of natural wine remains its taste. Without excessive sulfites, the wine breathes, gaining depth and finesse. The natural aromas of the grape and the terroir are preserved, while revealing the sensation of the cluster, the fruit, and the mineral richness of the soil. A low-sulfur or no-sulfur wine is also less drying, softer on the palate, and allows the energy of the yeasts and bacteria to express themselves better. On the palate, one often finds a more fluid texture, softer tannins, integrated acidity that provides roundness and liveliness, and above all a changing expression that reflects the vintage and the winemaker's identity.

Beyond the pleasure on the palate, drinking natural wine (red wine, white wine, rosé wine, orange wine, pét-nat) is also about supporting artisanal, sustainable, and environmentally friendly viticulture. Grown without pesticides or chemical fertilizers, often in small productions (and even often in family productions), the world of natural wine contributes to the preservation of soils (terroirs of Italy, Spain, Austria, Beaujolais, Champagne, Burgundy, the Loire Valley, Savoie, Bordeaux, Roussillon, Corsica, the Southwest, Alsace, Provence, the Rhône Valley, or Languedoc, for example), biodiversity (earthworms, insects, local flora), and the reduction of groundwater pollution. It also helps to maintain traditional farming know-how in the face of the growing industrialization of wine. Consuming natural wine therefore becomes an ethical and committed act, in favor of a more human and sustainable agricultural model.

Please note, consuming natural wine and therefore alcohol remains dangerous for your health and should be done in moderation. However, the absence of additives in natural wine has proven beneficial in certain respects. In fact, a wine without added sulfites will often cause fewer headaches and undesirable effects, offering a more digestible and "cleaner" experience for the body.

How is natural wine made? Key production steps

The key concept that makes a wine natural is minimal intervention by the winemaker, both in the vineyard and in the cellar. Unlike conventional wines, human intervention and chemical inputs are reduced as much as possible. Natural wine is a return to a more instinctive winemaking process, respectful of the terroir and living organisms. Among the regions where natural wine is found (Beaujolais, Champagne, Burgundy, Languedoc, Loire Valley, Savoie, Provence, Bordeaux, Alsace, Corsica, Southwest, Rhône Valley, Italy, Spain, Austria), the steps are similar.

The first production step takes place in the vineyard. The winemaker will favor organic or biodynamic farming, meaning no synthetic pesticides, herbicides, or chemical fertilizers. The goal is to maintain living soil, rich in microorganisms, natural fauna, and flora. The choice of grape variety, plot exposure, leaf management, pruning, and potential irrigation all contribute to obtaining healthy, ripe grapes without artificial means.

Next comes the harvest, always done by hand. This allows only the best bunches to be selected and preserves the integrity of the berries until they reach the vat (avoiding oxidation and the development of bad bacteria). Note that some cuvées require destemming (separation of berries and stems), while others do not, depending on the desired style.

The next phase is vinification, in other words, alcoholic fermentation which transforms grape juice into wine. In the spirit of natural wine, no oenological additives are used – no industrial yeasts, no enzymes, no acidification. Fermentation begins thanks to indigenous yeasts, naturally present on the grape skins. Depending on the winemaker's choices, maceration can be short (for light wines) or longer (for more structured cuvées). Clarification is often done without fining or filtration.

Aging can take place in stainless steel tanks, barrels, amphorae, or jars (the famous kvevris or qvevris that come from the cradle of wine, seven millennia BCE in present-day Georgia). The goal here is not to make wine, but rather to accompany it. Most producers do not add sulfites, only sometimes at the time of bottling to slightly stabilize the cuvée.

Finally, bottling arrives, often done with care and sometimes by hand. Some cuvées may even continue a slight fermentation in the bottle, especially for pét-nats.