Natural wines are wines made with minimal intervention in both the vineyard and the winery. The goal is to let the grape and the terroir express themselves as naturally as possible, without heavy technological correction.

Grapes are usually grown organically or biodynamically, with little or no synthetic chemicals. Fermentation happens spontaneously using native yeasts, and winemakers often avoid or significantly limit filtration, stabilisation, and added sulphites.

In terms of taste, natural wines can feel more unpredictable compared to conventional wines. They may appear slightly cloudy and show more earthy, funky, or wild aromas, with noticeable variation from bottle to bottle. This is not considered a defect in this style, but part of its character.

A common confusion is between natural wine and orange wine. Natural wine refers to the winemaking philosophy, while orange wine refers to a technique (white grapes fermented with skin contact). They can overlap, but they are not the same category.

Natural wines have grown in popularity due to the demand for more authentic, small-scale, and less industrial wine production. They are not necessarily “better” wines, but they offer a different expression of winemaking.