Why natural wine ?

A Healthy Vineyard

Natural wine, characterized by minimal intervention and the absence of synthetic fertilizers, pesticides, herbicides, and anti-fungal agents, represents a rebellion against the dominant commercial farming practices that have dominated the wine industry for decades.

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Embracing Natural Viticulture: Honoring the Environment and Uniqueness in Winemaking

Natural viticulture, a time-honored approach rooted in environmental respect, places its trust in the innate processes of nature to nurture vine health and ward off pests. This holistic method steers clear of synthetic additives in both farming and winemaking, resulting in wines that bear the distinct imprint of their grapes and terroir.

In contrast to modern practices reliant on chemical fertilizers, pesticides, and herbicides, which have inadvertently led to barren soils and diminished biodiversity, the natural wine movement takes a stand. The conventional approach has contributed to lifeless vineyards and wines lacking vitality. In their pursuit of profit, such vineyards strip their products of essential nutrients and character.

Conversely, proponents of natural viticulture champion natural processes, eschewing synthetic interventions in favor of natural yeasts, polyculture farming, and fermentation techniques. While natural vineyards might yield fewer grapes, the resulting quality and robustness of these grapes are unparalleled.

Central to the ethos of natural viticulture is the emphasis on genetic diversity. By planting pure race vines and avoiding mechanical pruning and high-yield clones that stress the vines and curtail their lifespan, natural vineyards prioritize the well-being of the vines and the harmony of the environment.

In the 20th century, the allure of quick fixes and modern farming techniques inadvertently eroded the natural ecosystem. Synthetic fertilizers, herbicides, and pesticides disrupted the delicate balance of flora and fauna, leading to monotonous wines bereft of life.

Natural vineyards, though characterized by modest yields, boast grapes of superior quality and vitality. Synthetic fertilizers, in their depletion of nutrients and alteration of terroir nuances, not only compromise vineyard workers' well-being but also compromise the integrity of the final product. Pesticides have catalyzed an 80% decline in various species, including insects, birds, and small mammals.

The detrimental effects of herbicides have manifested in lifeless soils devoid of microorganisms and plant life, upsetting the natural equilibrium. Anti-fungal agents, aimed at controlling unwanted growth, inadvertently disrupt the delicate dance of native yeasts. Consequently, many commercial vineyards resort to mass-produced yeast to achieve desired flavors, sacrificing authenticity for marketability.

In stark contrast, natural vineyards embrace a diverse array of pure race vines, nurturing genetic variety and nurturing individuality over quantity. The principles of polyculture are embraced, with multiple crop species thriving harmoniously, mirroring nature's design.

Flora management practices in natural viticulture champion the preservation of existing grasses and flowers, mirroring nature's equilibrium, often integrating goats or sheep for natural grazing. Pest management follows a hands-off approach, allowing nature's own checks and balances to thrive – an intricate web of insects preying on insects.