Natural Wine
by Marco Lippini
You've probably heard a lot about it recently. They say it is somewhat organic, better and healthier than the other wines. The thing is that it also tastes good, it is trendy and it leaves you no headache in the morning. Read this article by Marco Lippini, an expert on natural wines in Italy, to learn more.
Natural here is least possible interference by man.
"It reflects our profound respect to nature which leads to a minimal interplay; so the wine elements are left there to work out what they want to become this year."

The term "Nature" derives from the Latin nature, future participle of the verb nasci (to be born) and literally means "what is about to be born". According to the etymological meaning in philosophy, nature is understood to be final as the principle operating as a life force, superior to the reality of inanimate matter, which drives all living beings to the maintenance of the species through reproduction.

So what is actually a natural wine?

Give an explanation of the natural wine could be complex but there is an ethics behind the winemaker that produces it, and this in my opinion makes the difference with industrial and sometimes biological wine. The ethics that accompanies the winemaker from early morning to evening involve a deep connection with mother nature and a respect for it.

A respect that leads to a minimal interplay; the elements are left to work with the least possible interference by man.

Let's try in a generic way to express it schematically,(there are always exceptions).

A natural wine is a wine obtained:

– from an agronomy as natural as possible, at least biological, – which completely excludes the use of synthetic pesticides, herbicides or insecticides,

– Grape harvested by hand,
– Spontaneously fermented,
– Without added sugar or concentrated musts,
– without acidity adjustments or addition of other additives,
– without micro-oxygenation or reverse osmosis,
– without clarification

Many natural wines are produced without any addition of sulfites, but we can also consider natural wines that have reduced amounts of added sulfites, also depending on the season.

Every year wine is different and every bottle is different.

The enologist must adapt and learn year by year because there's always something to learn in fact we could named every natural winemaker as an artisan.

And never forget that natural wines are good in therms of health, of nature impact and sustainability and also better in therms of price quality balance considering the small amount of bottles produced.

The taste is obviously personal, and we can easily smell reductions or find wine lees at the bottom, and we have to wait maybe half an hour or use a decanter, but we can surely find the real expression of the territory in a complete way and we can appreciate much better the characteristics of the grapes and the soil.

As Josko Gravner said, (World pioneer of Natural Wine)

Wine is not necessary for living and for this reason must be "good".

Good not only concerning the taste but in every possible way.
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