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28 May 2012
Natural Wines
Nowadays, it is very easy for wine makers to get away with producing wine with added additives, sugar, acidity, tannin or grape juice to make their wine taste ‘better’. By doing this, they are also lowering the risk involved in wine making, meaning they are not as committed to minimum intervention, the same as natural winemakers are.
Natural wine can be a risky and more expensive process, which is a major reason why many wine makers do not make completely natural wine themselves. Natural winemakers are committed to minimum intervention in their produce, where they farm their vineyards organically. These natural winemakers also prefer to use wild, naturally present yeasts rather than bought-in cultivated strains, as well as very little, or no sulphur dioxide.
Natural wine is made with minimal chemical or technological intervention in growing the grapes and turning them into wine. Some of characteristics that would class wine as natural are: organically picked, dry-farmed, hand-picked, no added sugars/yeast, now adjustments in acidity, no additives added, minimal or no fining or filtration and no added sulfites.
