Natural wine


The pure wine

Fine natural wines are vibrant and alive, and show excitingly diverse personalities that are full of emotion. Natural wine-making is done without chemical and little technological intervention, always using organic farming and at times they are also using biodynamic farming. During the production nothing is added to or removed from the wine.

Natural wine is true in its grape flavor and we would call it emotional. Some may say that it is the new phenomenon of quality drinks, although it has existed since ancient times. They have the taste, smell and the gorgeous colors, are environmentally healthy and even healthier than any other wine. When wine was first made 10,000 years ago, it was not made with bundles of yeasts, vitamins, enzymes, reverse osmosis, cryoextraction or powdered tannins. These products came after the Second World War, with a view to rebuilding agriculture quickly for the losses caused by the war, and many farmers did not resist this offer, those who refused could not survive at the time. Our selection today is based on producers who have mirrored these farmers against the chemical industry such as Joseph and Anne François de Anjou (the true wine icons of the 1950s)


What is it?

There is no official or legal definition of natural wine and there is no organization to certify that a wine is natural. The assosiations of natural wine producers has published several unofficial definitions and codes of practice and they are working towards a common definition.

There are some basic criterias that most natural wine producers and organizations accept:

    • organically or biodynamically grown grapes
    • dry-farmed, low-yielding vineyards
    • hand-picked
    • no added sugars, foreign yeasts or foreign bacteria
    • no acidity adjustments
    • no additives for color, mouth-feel or minerality
    • no external flavour additives (including those derived from new oak barrels, staves, chips or liquid extract)
    • minimal or no fining or filtration
    • no heavy manipulation like micro-oxygenation, reverse osmosis, spinning cone or cryoextraction
    • minimal or no added sulfites


When you taste natural wines from fantastics wine makers from France, Italy, Spain, Austria or Georgia which make beautiful examples with no additives at all, it does make you wonder: if they can manage it, why can’t everyone else?

Wine is one of the few food industries not regulated by labelling laws. As we become increasingly aware of what we eat, it seems weird that we are not yet asking the same questions of what we drink. But that might change sooner than we think.

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