NATURAL WINE is a widely used term and interpreted in various ways. It can be made without using chemicals, additives, or industrial procedures. There are no official accreditation requirements.
ORGANIC WINE, depending on the specific country’s certification requirements, is made using grapes without chemical fungicides, herbicides, pesticides, and synthetic fertilizers. In the cellar, additives (including acidifiers, flavor agents, processed tannins, and sugars) are prohibited. Technological processes to manipulate the wine making process (micro-oxygenation to speed up aging, synthetic yeasts) are also forbidden. Organic qualification and certification is complex and varies by country.
BIODYNAMIC WINE goes even further. It is completely organic and based on a holistic philosophy where land is not a source of production but an actual living being: the vineyard is a living ecosystem, the soil a living organism. All planting, trimming, harvesting, and soil treatments are scheduled according to the lunar calendar.
Whether natural, organic, or biodynamic, the wine will likely be more sustainable and healthier than conventional wine. When buying wine, refer to the back label for information on the grapes, wine making method, and certifying body or regulatory agency of origin, as the seal of approval guarantees the producer adhered to the required practices. As always, taste and personal preferences are subjective; however, the wine is often complex, reflecting the vineyard and vintage in a cleaner, more balanced manner.