Making wine in a natural way
The primary goal of natural wine making is to involve as little human involvement as possible in getting the wine from the vine to the bottle. Grapes must be manually collected from a vineyard that is either organically managed or follows biodynamic methods. After the grapes are crushed, indigenous – or “wild” – yeast strains on the grapes’ skins begin the fermentation process. Grape stems may be used in the fermentation process of some types of wine. On the other hand, these procedures aren’t exclusive to making natural wine; they’re also applied in the creation of conventional wines. On the other hand, traditional winemaking allows for a broad range of assistance, support and additions.
Additives and processing aids
As one progresses from conventional to organic, biodynamic, and natural winemaking, many processes or additives fall dramatically. When making these wines, the wine is usually left contained after fermentation to allow waste vine material, including dead yeast, to settle before being kegged into new vessels for packaging. Some winemakers will employ a simple fabric filtration system to eliminate bigger particles. High-tech filtering methods like membrane or pass filtration are not permitted. The unfiltered wine that results in the bottle will be hazy. It would be a significant marketing disadvantage for a routinely produced wine. It is, nonetheless, the rule for these wines.
These wines have a superior flavour to regular wine.
Wine isn’t fantastic just because it’s organic. Not every vineyard can produce excellent wine. Organic cultivation and natural winemaking are the most significant ways to get the most out of a vineyard. Natural viticulture will always create a better wine than conventional methods.
This wine is excellent for your health.
Conventional winemakers say that the several chemicals employed in the manufacture of their wines are only present in trace amounts in the bottle. Nothing is found in this wine that has not originated from the vine.
This wine has a better price-to-quality ratio.
The appellation system sets the value of French wine. This is meant to reflect the vineyard’s quality. Many winemakers prefer to work outside of the appellation system. These wines can only be called vin de table, and they are frequently of excellent value.
Impact on the environment
This wine is more environmentally friendly. All-natural wine is a result of environmentally-friendly farming. Only naturally land farmed vines for many years can produce superb wine. A true artisan is a natural winemaker. Natural winemaking necessitates a high level of talent, patience, nerve, and physical exertion. In the majority of cases, it results in tiny cash gains. Making wine the traditional way involves more cash, less risk, and significantly less effort.
Only someone who is genuinely dedicated to the concept of these wines would choose to operate in this manner. These people are deserving of our help.
Is it true that this wine is always cloudy?
Natural wine can be hazy because it isn’t fine or processed, two processes that maintain conventional wine “nice and sparkling,” according to Feiring. On the other hand, these wines can be transparent if the brewer takes the trouble to let any foggy pieces sink to the bottom. These wines also seem to have a lot of debris in the bottle because it isn’t fined or filtered.