‘Natural’ is not a certification on the back of a wine label; it is a philosophy, a way of life adopted by winegrowers who want to produce authentic and exciting wines that vibrate with energy. A philosophy that begins in the vineyard and ends in the glass.

In May 2017, Decanter magazine looked for a definition and sought out the help of Doug Wregg, Isabelle Legeron MW, Simon Woolf, David Harvey and Monty Waldin. Collating their responses, they came up with the following criteria:

Vineyards must be farmed organically or biodynamically – certification is preferred but not required. • Grapes must be harvested by hand, yields must be reduced • Fermentation only with indigenous yeast. • No enzymes. • No additives can be added (such as acid, tannin or colouring) other than tiny dose of SO2 • Total SO2 levels must be extremely low • Unfined and no (or light) filtration. • No other heavy manipulation can be applied (such as spinning cone, reverse osmosis, cryoextraction, rapidfinishing, ultraviolet C irradiation…)

So, what does this technical jargon really mean?  If we pare it back, we are simply calling for a return to old practices of viticulture and vinification, when wine was made with grapes and nothing else but care and dedication from the winegrower. Starting with well-tended, healthy vines, who grow in harmony in their biodiverse environment. Grapes are manually harvested at peak maturity, when the balance of sugar, nutrients, anti-oxidant, acidity etc. is reached, so that none of these need to be adjusted with synthetic additives nor heavy manipulations. Extraction is low and gentle, more like an infusion, fermentation takes its course naturally, sometimes last for several seasons. Nothing is rushed, no corners are cut.

The end result allows the wine to express the grape variety, the year and the land seamlessly. Typically these wines dance on the tongue and palate as they vibrate with energy, they are exciting, deliver amazing drinkability and digestibilty as well as delicious, pure flavours.

«We are not against organic or biodynamic, but we simply think these practices are not the arrival point but the starting point for those who want to produce natural wine» Angiolino Maule, La Biancara