What is natural wine? The complete guide for the curious
Natural wine is wine made from grapes grown without synthetic pesticides, vinified without chemical or technological interventions, and bottled (or boxed in a BIB) with little to no added sulfur. It is both the oldest and the most radical way of making wine—and today it is a movement that is deeply transforming the wine world. A guide to understanding what we are really talking about.
Natural wine has no legal definition—and that is the crux of the matter
Unlike organic or biodynamic wine, natural wine is not a certification. There is no official logo, no set of specifications imposed by the state. This is both its strength (total freedom for the winemaker) and its weakness (anyone can call themselves "natural wine" without adhering to its principles).
Two associations of winemakers have attempted to formalize a charter: the AVN (Association of Natural Wines) and Renaissance des Appellations. Their criteria converge on a few fundamental points:
- Grapes grown using organic or biodynamic farming, either certified or in practice
- Hand-harvested: no mechanical harvesting
- Fermentation using indigenous yeasts from the grape and the estate (no selected industrial yeasts)
- No oenological additives: no acidity adjusters, no powdered tannins, no added sugar, no enzymes, no fining agents
- Little to no added sulfur: generally less than 30 mg/L in total for reds, 40 mg/L for whites (compared to 150-200 mg/L in conventional wines)
What natural wine is not: standard "organic" wine. A wine certified AB (organic farming) can contain up to 100 mg/L of sulfur and dozens of authorized additives. Organic certification concerns the vineyard, not the cellar. With natural wine, the requirements apply to both.
In the vineyard: soil above all
Natural wine begins in the vineyard. Without life in the soil, there are no interesting indigenous yeasts on the grapes, and no reliable spontaneous fermentation. Natural winemakers therefore invest heavily in the health of their soil: cover cropping between rows, composting, plowing by horse or by hand, and a total cessation of synthetic herbicides and insecticides.
Many practice biodynamics, which goes even further in respecting natural cycles and the vineyard ecosystem. To understand the difference between organic and biodynamic, our article biodynamics: New Age fad or viticulture of excellence? explains it in detail. And if you want to learn more about why some winemakers renounce their AOC to work even more freely, read why some organic winemakers renounce their AOC.
In the cellar: as little as possible
This is where natural wine differs most from conventional wine. In conventional oenology, the cellar is a space for correction: acidity is adjusted, selected yeasts are added to ensure a stable flavor profile, it is filtered intensely to obtain a clear and stable wine, and it is heavily sulfured to preserve it.
In natural winemaking, the cellar is a space for observation and patience. The winemaker monitors and guides if necessary, but does not intervene. Fermentation occurs with the yeasts present naturally on the grape—which can take weeks or even months. Aging is often done in stainless steel tanks, amphorae, or old wood (no new oak that would impart vanilla and toasted aromas). Filtration, if it occurs, is light. Sulfur is kept to a minimum, or is absent entirely.
To understand the concrete role of sulfur in wine and why it divides natural winemakers so much, our article what are sulfites? answers all these questions.
A natural wine can be perfectly "classic" in the glass
This is the most widespread misconception about natural wine: that it must be cloudy, animal-like, or bizarre. That is not true. A natural wine can be perfectly clear, clean, and precise, with no "unusual" characteristics. Natural winemaking does not imply that the wine is defective or strange—it simply implies that it hasn't been made up.
Some natural winemakers produce wines of a clarity and precision that many conventional wines do not reach. Others deliberately choose to vinify "livelier" wines—with a slight haze, residual carbonation, and more expressive, less standard aromas. Both approaches are legitimate, and neither is synonymous with a defect. We explore this subject in detail in our article cloudy or animal-like natural wine: defect or character?
Natural wine and the BIB: a logical combination
The bag-in-box is particularly suited to natural wine for several reasons. The airtight pouch protects the wine from oxidation without the need for high sulfur levels—which takes the strain off a wine already made with few additives. Consuming it by the glass, gradually over 4 to 6 weeks, allows one to explore the wine over time and see how it evolves and opens up. And the value for money of the BIB provides access to quality natural estates at very competitive bottle-equivalent prices.
To learn more about why the BIB protects natural wines well, our article why the BIB protects wine better from oxidation details the mechanism. And if you have questions about everyday storage, BIBs in question is the reference.
Where to start?
If you are discovering natural wine, the simplest way is to start with expressive and immediately pleasant grape varieties: a natural Gamay for a light and fruity red, or a natural Chenin Blanc for a mineral and lively white. Our guide where to start when discovering natural wine? accompanies you step by step in this exploration.
Frequently asked questions about natural wine
Is natural wine necessarily organic?
In practice, yes—all serious winemakers who claim to produce natural wine work organically or biodynamically in the vineyard. But the reverse is not true: a certified organic wine is not necessarily a natural wine. Organic certification only concerns the vineyard. An organic wine can be heavily intervened with in the cellar (high sulfur, industrial yeasts, intensive filtration).
Can you find natural wine in all regions?
Yes, even if certain regions concentrate more natural winemakers than others. The Loire, Jura, Beaujolais, Alsace, and Languedoc are historical hubs of the movement. But today, you can find natural winemakers in almost all French appellations, and increasingly in Spain, Italy, and Portugal. Our selection at LET IT BiB covers several of these regions.
Can a natural wine go bad?
Yes. Vinifying without sulfur or with very little sulfur is a real risk. All natural winemakers know this. A poorly protected wine can oxidize, develop too much volatile acidity, or show defects related to bacteria. That is why we select our natural wines with care, prioritizing winemakers who have mastered their vinification. A defective natural wine does exist—and that is a true defect, not a "character trait."