If you've stepped into a trendy wine bar or perused the latest hip restaurant's wine list recently, you've likely encountered the term "natural wine." But what is natural wine? In its purest form, natural wine is made from unadulterated fermented grape juice and nothing else. It represents a return to traditional winemaking methods, where grape juice is transformed into wine with minimal technological intervention.
In this guide, you'll learn everything you need to know about the natural wine category, from understanding the winemaking process to the characteristics of natural wines and so much more!
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The Origin of Natural Wine
The modern natural wine movement began in rural France, where a handful of low-intervention winemakers who had been working in isolation discovered each other and began forming a community. The first formal natural wine tasting, La Dive Bouteille, took place in 1999 with just 15 winemakers and around 100 attendees. Today, La Dive Bouteille has grown into a much-anticipated annual event, drawing hundreds of winemakers and thousands of attendees from around the world.
In the early 2000s, natural wine began gaining popularity in the United States thanks to importers like Jenny & Francois Selections and Louis/Dressner. As more restaurants began stocking natural wines and media outlets started covering the trend, natural wine evolved from a niche interest to a mainstream phenomenon.
How is it Made?
Natural winemaking involves a range of techniques, from ancient traditions to modern experimentation, with the goal of letting the grapes speak for themselves without unnecessary additives or manipulations.
Grape Growing and Harvesting
The grapes for natural wines are grown with a deep respect for the soil, often following organic or biodynamic practices that promote biodiversity and eschew synthetic pesticides and fertilizers. When it's time to harvest, the grapes are picked by hand, ensuring only the best bunches make it to the cellar.
Fermentation
In the cellar, the real magic happens. Unlike conventional wine, instead of controlling every aspect of the fermentation with lab-cultivated yeasts and additives, natural winemakers let the native yeasts that naturally cling to the grape skins work their wonder. It's a process that's as old as winemaking itself.
Natural winemakers employ a range of techniques, including:
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Whole cluster fermentation: The grapes are fermented whole, stems and all, which can add extra tannin and structure to the wine, especially in light-bodied reds like Beaujolais.
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Carbonic maceration: This method involves fermenting whole grapes in a sealed tank filled with carbon dioxide, creating a fruity, easy-drinking style with soft tannins.
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Native yeast fermentation: Natural winemakers rely on the natural yeasts present on the grape skins and in the cellar environment to drive the fermentation process.
Minimal Intervention and Aging
In the cellar, natural winemakers avoid additives, acid adjustments, and technological manipulations, focusing on letting the wine naturally develop its unique character with little interference. Some specific techniques include:
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Skin contact: White grapes are fermented with their skins, resulting in an orange or amber-hued wine with increased tannin and a unique flavor profile.
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Amphora aging: Wine is aged in large clay vessels called amphorae, which allow the wine to breathe and develop without imparting additional flavors.
During bottling, natural wines typically receive little to no sulfite addition, usually less than 30 ppm (parts per million), to preserve the wine's natural flavors and aromas.
The Result
Natural wines are unfiltered and unrefined, retaining all the colorful nuance and texture that conventional wines often strips away. They are minimal or absent in added anything, allowing the wine's intrinsic flavors and aromas to shine through.
No reverse osmosis to concentrate flavors, no micro-oxygenation to soften tannins, no cryoextraction to boost color. Just grapes, transformed by the microbes of the vineyard and the guiding hand of the winemaker into a liquid that is not just a reflection of a place, but a direct conduit to it.
The beauty of natural wine is that there are no strict rules. The result is a diverse and exciting range of wines that are full of personality and character, showcasing the most naked form of winemaking.
Characteristics of Natural Wine
What Does it Taste Like?
These wines are known for their vibrant acidity, which can make them taste almost electric in your mouth. You might also notice lower alcohol levels, allowing the true character of the grapes to shine through. Natural wines are often described as having funky, earthy, or even sour notes. These tastes can range from subtle hints of mushroom or soil to more pronounced sour cherry or vinegar-like qualities. While some may find these flavors challenging at first, many natural wine lovers appreciate the complexity and depth they bring to the wine.
One of the most exciting aspects is how it evolves in the glass and the bottle. As you drink, you may notice the flavors changing and developing, revealing new layers of fruit, spice, or earthiness. This constant evolution makes each sip a new experience.
What Does it Look Like?
It might not look like the crystal-clear stuff you're used to. Many natural wines are unfiltered, so they can be a bit hazy or even cloudy. And the colors might be a bit more vibrant or unusual - think deep, inky reds or golden-hued whites.
The Natural Wine Movement
This movement has gained significant momentum in recent years, with more conventional wineries exploring low-intervention approaches. This shift represents a broader trend toward transparency in wine production and a desire to express authentic terroir – the unique combination of soil, climate, and place that gives a wine its distinctive character.
Many wines considered natural are made by small producers who argue that conventional winemaking, with its reliance on chemical additives and technological manipulation, can erase the individuality of a wine and its connection to place. By contrast, they see natural wine as a purer expression of the grape, the vineyards, and the vintage.
Organic vs Biodynamic vs Natural Wine?
So, what's the difference between all these eco-friendly wine terms? Here's a quick breakdown:
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Organic wine: Low intervention wine made from grapes grown without synthetic chemicals, but may still involve some manipulation in the winery. Certified organic wines have strict limits on sulfites.
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Biodynamic wine: Takes organic farming to the next level, with additional practices based on the teachings of Rudolf Steiner. Think lunar calendars and herbal preparations. Certified by Demeter.
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Natural wine: Uses organic or biodynamic grapes, but with minimal intervention in the cellar. It's all about letting the grapes speak for themselves. Unlike organic and biodynamic wines there is no legal definition or certification here.
Why Drink Natural Wine?
For starters, it's a way to support small, independent producers who are working their butts off to make authentic, environmentally friendly wines. Plus, many people find that they can drink natural wines without the headache or allergic reactions that conventional wines can trigger. This may be because they use native yeasts instead of commercial ones.
Fizzy natural wines like pet nat (pétillant naturel), a type of sparkling wine, are especially prone to variation.
Notable Natural Winemakers and Regions
Natural winemaking has taken root in many regions worldwide, with notable producers including:
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France: Jura (Pierre Overnoy, Jean-François Ganevat), Loire (Olivier Cousin, Nicolas Joly), Beaujolais (Marcel Lapierre, Jean Foillard), Rhône (Thierry Allemand)
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Italy: Friuli (Stanko Radikon, Joško Gravner), Sicily (Arianna Occhipinti, Frank Cornelissen), Emilia-Romagna (La Stoppa, Denavolo), Piedmont (Bartolo Mascarello)
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Spain: Catalonia (Joan Ramon Escoda, Laureano Serres), Castilla y León (Alfredo Maestro, Goyo Garcia), Andalucía (Barranco Oscuro)
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Georgia: Kakheti (Pheasant's Tears, Okro's Wines, Iago's Wine), Imereti (Baia's Wine)
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USA: California (Donkey & Goat, La Clarine Farm, Arnot-Roberts), Oregon (Kelley Fox, Hiyu Wine Farm), New York (Channing Daughters)
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Australia: South Australia (Lucy Margaux, Jauma), Victoria (Patrick Sullivan, Shobbrook), New South Wales (Frankly This Wine Was Made by Bob)
Each region and producer brings their own unique approach to natural winemaking, contributing to the diversity and excitement of the category.
Our Best Natural Wines to Try
Chosen by our esteemed wine specialist Sara Speretto, a seasoned veteran with over 10 years of experience in the wine industry and currently serving as the Customer Account Manager for Coravin. Sara holds the prestigious WSET Level 3 Wine Diploma from the Wine & Spirit Education Trust and a Diploma in Wine from Fondazione Italiana Sommelier.
- Emidio Pepe - Trebbiano d'Abruzzo: This is a complex and structured white wine from the Abruzzo region of Italy. It's aged in cement tanks and bottled without filtration, which really lets the wine shine. It pairs perfectly with rich seafood dishes, roasted poultry, and aged cheeses.
- Gravner - Ribolla: A favorite orange wine from the Friuli region of Italy. Made from the indigenous Ribolla Gialla grape variety, it undergoes extended skin contact and ages in clay amphorae, resulting in a truly unique wine. Pair it with bold, flavorful dishes like curry, roasted meats, and aged cheeses.
- Clos De Treilles - Anjou Enfant Terrible: You can't help but smile when you see the eye-catching label design on this natural wine from the Loire Valley region of France. It playfully nods to the unconventional nature of natural winemaking. It's a perfect match for light seafood dishes, salads, and goat cheese.
- Movia Exto - Gredič: This white blend from the Goriška Brda region of Slovenia is a real standout for me. Made with extended skin contact and featuring the indigenous Ribolla grape, it boasts complex aromatics, textural richness, and incredible aging potential. Pair it with grilled vegetables, roasted poultry, and mature cheeses.
- Arianna Occhipinti - Grotte Alte: Elegant and expressive, this red wine is from Sicily. Made from the Frappato grape, it's known for its light body, fresh acidity, and floral aromatics. It pairs beautifully with grilled fish, tomato-based pasta dishes, and charcuterie
Natural Wine and the Environment
One of the biggest draws of natural wine is its potential for positive environmental impact. By promoting biodiversity, reducing chemical use, and supporting small-scale agriculture, natural winemakers are helping to create a more sustainable future for the industry.
Plus, by embracing traditional techniques and local grape varieties, these producers are helping to preserve cultural heritage and resist the homogenization of global wine styles.
The Future of Natural Wines
As more and more people discover the joys of natural wine, the category is only going to keep growing. We're already seeing conventional winemakers experimenting with low-intervention techniques, and dedicated natural wine shops and bars are popping up all over.
But with growth comes the potential for greenwashing and confusion. That's why many in the industry are calling for clearer definitions and certifications to help consumers know what they're buying.
Will You Try Natural Wine?
While these wines may challenge conventional expectations and present some inconsistencies, they offer a unique and compelling lens through which to explore the diversity and potential of wine.
As with any wine, the key is to approach natural wines with an open mind. And why not make the most of your natural wine experience with Coravin?
The Coravin Pivot+ and Timeless systems allow you to pour and enjoy your favorite natural wines without removing the cork, preserving the remaining wine for weeks or even months. This means you can explore a wider variety of natural wines without worrying about finishing the bottle in one sitting.
Plus, with the ability to pour just a glass at a time, you can compare and contrast different natural wines at the same time to find your perfect match!