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🍇 Organic or even biodynamic viticulture – with or without organic certification – and strictly without synthetic products
👋 Often manual harvests
🧪 Little to no chemistry in the cellar during vinification
🍷 Fermentation with indigenous yeasts (no laboratory yeasts)
🍾 Zero or minimal added sulfites
How long has natural wine been around?
Natural wine, or "vin nat'," is the oldest form of winemaking. The earliest traces of natural wine date back to the seventh millennium BCE in the Caucasus, where wines were initially made in kvevris (or qvevris), large buried jars that could hold up to 3,500 liters of wine. From a historical perspective, natural wine is therefore the original wine, the Genesis of wine if you will—a wine without industrial yeast, a wine without sulfur, a wine without filtration.
However, the modern natural wine movement is much more recent. It emerged in France towards the end of the Trente Glorieuses, during a period of hyper-industrialization of agriculture, and established itself as a reaction against viticultural productivism. A winemaker, chemist, and writer from Beaujolais, Jules Chauvet is often considered the father of natural wines. From the 1940s, he conducted research into the fermentation of red and white wines, asserting that minimal manipulation allowed the wine to best express its terroir. He trained great natural winemakers from Beaujolais such as Marcel Lapierre, Jean Foillard, and Yvon Métras.
Today, natural winemakers can be found in all of France's wine regions and in many wine-producing countries. Nevertheless, the term "natural wine" has no official administrative status of its own.
What is the difference between organic, biodynamic, and natural wine?
Organic wine is a wine certified by the Agriculture Biologique label, with a logo appearing on the bottle's label. For example, the AB organic label has very specific specifications, concerning both cultivation methods and natural winemaking. The organic label aims to restrict the use of synthetic inputs or chemicals.
Biodynamic wine is a wine whose agriculture is deeply attached to natural cycles, particularly the lunar calendar. The vine is considered a living organism integrated into its surrounding ecosystem. Also, the winemaker seeks to further limit synthetic inputs or chemicals than in organic wine. As with organic, there are different labels (Demeter, Biodyvin, Vin Méthode Nature) but some winemakers practicing biodynamics choose not to display a label.
Unlike the previous two categories, natural wine is more a philosophical vision of wine than a standardized classification. There is no official definition of natural wine, so everyone is free to interpret it in their own way. However, certain trends can be identified: a natural winemaker will want to obtain healthy, balanced, and living grapes in order to produce wines that are as natural as possible, without any inputs. In the vineyard as in the winery, exogenous intervention is extremely limited, with little to no chaptalization, yeast inoculation, filtration, or fining. When we talk about natural wine, we are of course talking about organic or biodynamic wine, but we are also and above all talking about a low addition of sulfites.
Does natural wine contain sulfites?
Yes, natural wine contains sulfites, that's undeniable. It's purely biological; to protect itself from its environment, the vine naturally generates sulfites, which is why they can be found on the skin of grapes. During the fermentation phase, indigenous yeasts are added to the wine to convert grape sugars into alcohol. These yeasts contain traces of sulfur dioxide (or sulfites, SO₂). From a chemical standpoint, sulfites are generated by yeasts to prevent the development of bacteria, which can be responsible for wine spoilage.
However, while conventional winemakers add up to 150mg/l of sulfites for red wines and 200mg/l for white wines, natural winemakers strive not to incorporate additives into their wine, thus no added sulfites. While there is no official rule, we can refer to the Vin Méthode Nature charter, which stipulates an SO₂ level below 30mg/l. Sometimes, some natural winemakers add very small quantities of sulfites during bottling to protect the wine from oxidation and other alterations.
So, sulfur-free wine doesn't exist, but it can be considered that natural wine contains far less sulfur dioxide than conventional wine. This is why the mention "contains sulfites" is often found on the label of natural wines, which is mandatory under European regulations when the wine exceeds 10mg/l of SO₂.
Our definition of natural wine at Culinaries
Since there's no universal definition of natural wine, we're giving you ours in 5 points!
Agriculture. At Culinaries, we seek out wines from organic (no synthetic products) or even biodynamic (the vine is considered a living organism) viticulture, with a focus on preserving soil life and biodiversity. A natural wine is one that expresses its terroir, without artifice.
Harvesting. Hand harvesting allows for the selection of healthy grapes and prevents premature crushing (which can avoid potential oxidation or undesired fermentation), thus limiting interventions in the cellar. Hand harvesting also preserves the ecosystem surrounding the vine; without machines, we achieve an artisanal and fruit-respectful approach.
Winemaking. For us, natural wine relies on natural winemaking without inputs, meaning no added products to correct or control the wine. Compared to conventional oenology where up to 60 or more additives can be used (enzymes, tannins, fining agents, acids…), the natural winemaker strives to accompany their wine, not create it. Observing the wine's evolution is key; intervention only occurs when necessary. This results in a more vibrant wine, sometimes more unpredictable, but also and above all, more authentic. Natural wine reflects the grape, the terroir, and the vintage.
Fermentation. An important step in transforming grape juice into wine is fermentation. In conventional wine, laboratory yeasts are often used to give the wine a specific taste (honeysuckle, banana, peach, apple…) and to speed up the fermentation process, sometimes at the risk of standardizing the wine's taste. Conversely, natural wine is fermented solely with indigenous yeasts, those naturally present on the grape skin. By using these, the winemaker trusts nature and accepts that each bottle will be unique.
No added sulfites. The winemaker seeks to limit or eliminate these additions for three reasons. First, because sulfur kills part of the natural microbial flora of the grape, thereby eliminating the living aspect of the wine. Second, because SO₂ can sometimes mask aromas and thus reduce the wine's complexity. Finally, because in high doses, sulfur can cause headaches or even allergies in some consumers. So, while the use of such a preservative does stabilize the wine and prevent oxidation, at Culinaries, we see it more as a crutch than an indispensable necessity for wine production.
Why drink natural wine?
Whether it's red wine, white wine, rosé wine, orange wine, or a natural sparkling wine, when you drink a beautiful bottle of natural wine, it's above all for the taste! As mentioned earlier, without excessive sulfites, you get a juice that breathes, gaining in depth and finesse. The natural aromas of the grape and terroir are preserved, while bringing out the sensation of the cluster, the fruit, and the mineral richness of the soil. Furthermore, an unsulfured wine is also less drying, less harsh on the palate, allowing the energy of yeasts and bacteria to pass through more easily. In the mouth, you often find a more fluid texture (less constricted by sulfur), softer tannins, more integrated acidity (hence the sensation of roundness and energy), but also and above all a changing taste, which expresses more of the winemaker's and the vintage's identity.
Also, by supporting artisanal, sustainable viticulture free from agrochemicals, the natural wine consumer participates in the preservation of ecosystems, terroirs, and expertise. Without pesticides or chemical fertilizers, and often in small artisanal production, the world of natural wine contributes to the preservation of soils and biodiversity (earthworms, insects, local flora), the reduction of groundwater pollution, and the maintenance of traditional farming knowledge, in contrast to industrial viticulture. Consuming natural wine is therefore also an ethical and political act: supporting a sustainable and humane agricultural model.
Finally, alcohol should be consumed in moderation, and so should additives. A sulfite-free wine is also a wine with fewer headaches and fewer undesirable side effects. Natural wine is therefore a more digestible and "cleaner" wine for the body.
Discover all our winemakers
Behind every Culinaries bottle is a community of committed winemakers, all different but united by the same values: respect for life, appreciation of taste, diversity, and terroirs. Together, they advocate for artisanal, free, and convivial winemaking, where nature and friendship are the foundations. Faced with standardization, they assert the richness of terroirs, the diversity of grape varieties, and the uniqueness of their stories. From the earth to the glass, through the vine and the cellar, the harmony is flawless.
Culinaries is their relay, their voice, and their ally in bringing to life a wine that has meaning. These wines are exceptional because their creators are: that's why we want to champion them and introduce them to you. Culinaries gives you access to them, wherever you are.
