While the traditional wine world focuses on increasingly sophisticated technologies, the natural wine movement continues to gain ground through a growing focus on sustainability and authenticity. This is not just a niche phenomenon: many starred restaurants and trendy wine bar now include natural wines on their lists, placing them alongside more conventional productions.
In the end, choosing between a natural, organic or traditional wine depends on personal taste and the philosophy of the drinker. But one thing is certain: natural wines remind us that wine is not just a drink, but an open window to the world of nature, culture and human passion.
In vast contemporary wine scene, i natural wines represent a growing trend that captures the attention of wine lovers, sommeliers and the curious. But what really distinguishes a natural wine from an organic or traditional one?
What is a natural wine?
Natural wines are the result of a minimalist approach both in the vineyard and in the winery. The philosophy is to let the grapes and terroir express themselves without invasive chemical or technological interventions.
In the vineyard, this translates into the exclusion of pesticides, herbicides and chemical fertilizers. In the winery, winemakers who make natural wines forgo the use of selected yeasts, additives and practices such as clarification and filtration. Even the addition of sulfites-those preservatives commonly used to stabilize wine-is minimized or avoided altogether.
The result? A wine that, for better or worse, faithfully reflects the vintage, the soil and the work of the winemaker.
The difference with organic wines
If natural wines are the epitome of spontaneity and essentiality, organic wines stand on a middle ground. Organic viticulture has well-defined standards, regulated by the European Union: the use of synthetic chemicals is prohibited, and natural products such as copper and sulfur are favored to protect plants.
In the winery, however, the rules are less strict than for natural wines. The use of selected yeasts and other additives is allowed, as long as they are approved for organic production. This gives the producer more control over the final result, ensuring greater uniformity between vintages.
What about traditional wines?
Traditional, or conventional, wines are the dominant model in the wine industry. Conventional viticulture often relies on chemical fertilizers, pesticides and intensive treatments to maximize yields and reduce climate risks.
In the winery, technology is king: selected yeasts, clarifiers, acidifiers and chemical stabilizers make for standardized wines that are easy for a wide audience to appreciate. However, this approach can sacrifice the uniqueness of terroir and vintage.
Why choose a natural wine?
Drinking a natural wine is a sensory and cultural experience. These wines often surprise with their vitality, complexity and unpredictability. Each bottle is an adventure that tells an authentic story, far from the uniform standards of the industry.
However, they are not without criticism. Some consumers find natural wines too "crusty" or difficult to interpret, and the lack of stability can be seen as a flaw. But for many, these peculiarities represent their appeal.
Great producers of natural wines
In Italy, some of the most celebrated names in the natural wine scene include:
- Josko Gravner (Friuli Venezia Giulia): a pioneer in the use of amphorae in winemaking, Gravner is a symbol of natural viticulture and a radical approach to tradition.
- Elisabetta Foradori (Trentino): known for its wines from Teroldego grapes, Foradori represents one of the most important voices in the natural wine movement.
- Arianna Occhipinti (Sicily): a young producer who has conquered the world with her elegant and authentic wines made from native Sicilian grapes such as Frappato and Nero d'Avola.
Internationally, some prominent producers include:
- Pierre Overnoy (Jura, France): a living legend in the world of natural wines, his wines without added sulfites are considered among the best in the world.
- Tom Shobbrook (Australia): innovator who combines traditional techniques with natural winemaking to create unique and dynamic wines.
- Frank Cornelissen (Etna, Sicily, Italy): although international in origin, Cornelissen is now a symbol of the natural wines produced on the slopes of Etna.
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