The Benefits of Natural Wine for the Planet and Your Health

Preserving the planet and protecting our soils:

Its detractors see natural wine as a fad; however, natural wine is part of a global approach to reducing human impact on ecosystems. Even if it has no official definition, natural wine can be considered a wine made from organically or biodynamically grown grapes, hand-harvested, and with minimal use of inputs. The absence of pesticides and herbicides, as well as the presence of only indigenous yeasts, creates a living plot that contributes to soil protection and thus to the preservation of the planet.

One of the major assets of natural winemakers is their ability to restore life to the soil and to the surrounding fauna and flora. Knowing that viticulture in France accounts for 20% of agricultural pesticide use, versus 3% of agricultural land, natural wine emerges as an ecological hope: minimal use of phytosanitary products, use of organic fertilizers and compost, and a reduction of up to 30% in CO2 emissions compared to conventional wine. Through respect for the vine, we witness, on the one hand, a renaissance of the soil, which slows erosion and promotes subterranean fauna and flora, and on the other hand, a renaissance of pollinators (bees, butterflies...) thanks to the presence of life between the vines (hedges, wild plants, shrubs...).

Beyond better biodiversity preservation, natural wine agriculture also allows for better water management with less water stress (more organic matter in the soil means better water retention) and, above all, a total absence of artificial irrigation for biodynamic wine (the resilience of the vine is preferred). Directly influenced by climatic hazards, each vintage offers a product with its own distinct personality.

But organic farming is not the only factor that makes natural wine an environmental protector. In the cellar, vinification occurs with little or no sulfites, without industrial yeast, and with practically no additives (versus +70 in conventional wine). Aging in amphorae or minimal filtration allows for significant energy savings, and the packaging used to produce and protect the bottles is often more responsible.

Less impact on our health

Be aware that alcohol, and therefore wine, is dangerous for health and should be consumed in moderation; however, the benefits of moderate consumption of natural wine are undeniable. Where conventional wine can contain pesticide residues, inputs, and chemical products, natural wine contains none of these harmful substances. On the other hand, natural wine is rich in living bacteria and yeasts that can have beneficial effects on the microbiota. Another undeniable health benefit of natural wine is the absence of sulfites, preservatives massively used in conventional wine to stabilize it. For an equivalent amount consumed, organic, biodynamic, or natural wine will cause fewer headaches the next day than conventional wine!

Natural wine remains dangerous for health, but with moderate consumption, some health benefits can be observed.

Less impact on winemakers' health

When we talk about natural wine, we often think about the health of our planet or our bodies, but we less often think about the health of our winemakers, which is certainly no less important! It is not uncommon to observe cases of pathologies such as cancers or respiratory problems among winemakers, due to the use of synthetic chemical products on the vine such as pesticides, herbicides, fungicides, or fertilizers. Conversely, insofar as the philosophy of natural wine contributes to the drastic elimination of these substances, this type of cultivation, which is more respectful of the environment, is also beneficial for those who work the vine daily.

Although organic, biodynamic, or natural farming requires more physical and organizational effort, this type of agriculture exposes winemakers much less to toxic products. The use of alternative methods is also beneficial psychologically; some natural winemakers say that organic farming offers a sense of coherence and pride. The quality of the wine produced gives deep meaning to their profession, and in a virtuous cycle, this helps to maintain a respectful, attentive, and intuitive relationship with the land.

Beyond the physical and psychological health of workers, organic farming is also synonymous with short supply chains and thus support for local economies (direct sales, local markets, specialized wine merchants) with a win-win situation: consumers have total traceability of their consumed bottles (a system of transparency and trust) and producers have a fairer income (because of fewer intermediaries). So we have a virtuous system where the winemaker has more financial means, allowing them to experiment with new things (new grape varieties, for example) and thus increase consumer satisfaction.

An authentic taste true to the terroir

One of the benefits of natural wine is the promise of a unique, singular wine taste that is deeply true to the terroir. Unlike what is found in wines from standardized and uniform production, natural wine allows for a full expression of the fruit, climate, soil, indigenous yeasts, and the winemaker's work with minimal intervention. So, if living wine is sometimes surprising or unpredictable, it is nevertheless always a fervent defender of its own identity.

The absence of oenological inputs effectively preserves the full integrity of the grape. Unique fermentations are possible thanks to the natural yeasts present on the fruit skins, thus creating a local microflora that plays a major role in shaping the aromatic profile of the wine's taste.

For the more sensitive, in some respects, natural wine may seem a little disconcerting, with a slight spritz, fermentative notes, and a rougher texture. But it is precisely this absence of a taste filter that makes natural wine truly a wine of the terroir.