Natural wine has been a part of human culture for millennia, evolving with agricultural techniques and consumer preferences. However, in recent years there has been a resurgence of interest in traditional methods of production, leading to the rise of natural wine. This type of wine has gained popularity for its focus on purity and minimal human intervention, which sets it apart from conventional and organic wines. In this article we will explore what natural wine is, its origin, how it is produced, and why it is gaining so much relevance in the wine world.
Natural Wine
What is Natural Wine?
Is, in essence, wine made with as little intervention as possible, both in the vineyard and in the winery. Unlike conventional wines that often undergo various chemical and physical treatments during the winemaking process, natural wines seek a more “primitive” production. This means that organically or biodynamically grown grapes are used, without the use of pesticides, herbicides or synthetic fertilizers, and additives such as sulfur dioxide or commercial yeasts are avoided during the winemaking process. The goal is to allow the wine to express its natural environment, known as “terroir,” in the purest way possible.
It is important to note that there is no strict legal definition for natural wine, which leads to some confusion in the market. While organic and biodynamic wines are regulated and certified by specific bodies, natural wines do not have a universal certification, meaning that quality and practices can vary from producer to producer. However, most producers share a common approach: working in harmony with nature and respecting traditional processes.
History and origin of natural wine
The concept of natural wine is not a recent fad, but rather a return to the roots of winemaking. For much of history, wine was produced naturally, as winegrowers did not have the chemicals or modern technology to intervene in the process. It was only in the 20th century, with the rise of industrial agriculture and mass production, that wines began to be treated with chemicals and control techniques to ensure consistency and stability.
The natural wine renaissance began in France in the mid-20th century, particularly in the Beaujolais region. Winegrowers such as Jules Chauvet, a pioneer of this movement, began to question modern winemaking practices and decided to return to more traditional methods, seeking to create wines that better reflected their origin and environment. Since then, the movement has grown and expanded internationally, with regions such as Italy, Spain, and the United States embracing natural wine production.
Natural Wine Production
The natural wine production process differs markedly from conventional winemaking, starting with the vineyard. Winegrowers who practice natural winemaking typically adhere to organic or biodynamic farming principles. This means no pesticides, herbicides or chemical fertilizers are used, and biodiversity is encouraged in the vineyard, which can include the use of cover crops, crop rotation and maintaining habitats for beneficial insects.
Once the grapes are harvested, the winemaking process takes place without additives. In conventional wines, commercial yeasts are often added to control fermentation, along with other additives to stabilize the color, flavor or acidity of the wine. In contrast, in natural wines, fermentation occurs spontaneously, using the natural yeasts found on the skins of the grapes and in the winery environment. This can result in slower fermentation and a final product that is less predictable, but which many consider more authentic and expressive.
One of the most controversial features of natural wine is the limitation or complete absence of sulfites. Sulfites, or sulfur dioxide, are commonly added to conventional wines to prevent oxidation and bacterial growth. However, many natural wine producers prefer not to add sulfites or to do so in minimal quantities, which can lead to more fragile wines that require careful handling. This approach poses a challenge in terms of conservation, as natural wines are often less stable and can evolve more quickly in the bottle.
Characteristics and flavors of natural wine
Natural wines tend to have a flavor profile that can be quite distinct from conventional wines. Due to the lack of additives and minimal intervention, these wines are often cloudier, with a duller color and more rustic texture. Flavors can also be more unpredictable, with earthier, acidic, or fruitier notes depending on the terroir and fermentation process.
Some consumers describe natural wines as more “lively” or “wild,” with greater variability between batches and vintages. This is because each bottle more directly reflects the environment in which it was produced, as well as the specific conditions of each vintage. For many aficionados, this unpredictability is part of the charm of natural wine, as each bottle offers a unique experience.
Criticisms and challenges
Despite its growing popularity, natural wine is not without its critics. Some winemakers and sommeliers point out that a lack of control during winemaking can lead to defects in the wine, such as premature oxidation or the presence of off-flavors. Additionally, the lack of clear regulation means that some wines labeled as “natural” may not strictly adhere to the principles of the movement.
Still, for natural wine advocates, these challenges are part of what makes this type of wine so special. Rather than seeking technical perfection, natural wine producers focus on the authentic expression of the vineyard and grape, which for many results in a wine with more character and personality.
Conclusion
Is more than a passing trend; it is a reflection of a philosophical approach to winemaking that prioritizes sustainability, authenticity, and the expression of terroir. As more consumers seek out more natural and less processed products, the popularity of these wines is likely to continue to grow. For wine lovers looking for a more genuine and nature-connected experience, natural wine offers a fascinating and delicious alternative.