Natural wine, unfiltered (no sulfites, no nonsense)

What exactly is natural wine?

Spoiler: It’s not a certification. Natural wine is, above all, a personal commitment that every winemaker to themselves—no official specifications, no government stamp of approval, just a shared conviction: as little intervention as possible, from grape to bottle. It starts in the vineyard, cultivated organically or biodynamically, and ends in the cellar, where the wine is made without additives and with virtually no added sulfur. The result: a lively wine, sometimes surprising, always authentic. To understand exactly where the line is drawn (and why it varies from winemaker to winemaker), we’ve put together a page dedicated to the “nature” method —required reading before making up your mind.

Organic, Biodynamic, and Natural: The Three in Competition

People confuse the two all the time, and it’s easy to see why. Here’s a quick, no-fuss refresher: organic farming governs vineyard cultivation according to European standards, with a strict ban on synthetic pesticides. Biodynamic farming takes it a step further, incorporating a lunar calendar and plant-based preparations—think of it as organic, but taken to the next level. “Natural” wine, on the other hand, doesn’t stop at the vineyard: it brings winemaking into the equation, with the goal of producing a wine that’s virtually “naked,” sulfites and all. In other words: every natural wine starts with organic or biodynamic viticulture, but the reverse isn’t true. QED.

How to Choose the Right Natural Wine?

Here, there’s no hierarchy—just affinities. Natural winemaking expresses itself differently depending on the color and terroir, so the best place to start is with you: your tastes, your dinner plans, and what you’re in the mood for right now. Do you love supple tannins and crisp fruit? Check out our natural red wines. Looking for freshness and vibrancy? Our natural white wines await you. Curious about a more unconventional profile, somewhere between maceration and character? Natural orange wines are made to shake things up a bit for you. And if terroir guides you more than color,Alsace and Burgundy are among the leading regions in this field—a true playground waiting to be explored.

Sulfites: Fact or Fiction?

Sulfur is the big controversial topic (or a source of passion, depending on which side you’re on). In conventional wine, it acts as a bodyguard: an antioxidant and antibacterial agent, it stabilizes the wine and extends its shelf life. In natural wine, as little as possible—or none at all—is added, on the assumption that healthy grapes and careful winemaking are enough to do the job. The direct consequence: these wines age more quickly, are less tolerant of temperature fluctuations, and deserve to be enjoyed with a little more care (and a slightly shorter aging period). The trade-off? A more raw, more expressive character that’s often more surprising on the palate.

What food and wine pairings work best with natural wine?

These wines love to be served cool—serve them slightly cooler than usual, and they’ll thank you for it. On the food side, natural white and orange wines pair beautifully with Mediterranean cuisine: roasted vegetables, hummus, Greek salad—anything with a crisp texture and a sunny flavor. Natural reds, with their supple tannins and lovely acidity, go very well with grilled meat or roast chicken—enough to add a twist to a Sunday dinner without breaking the bank on fancy frills. The real rule, though? There isn’t one. Natural wine invites experimentation more than it demands reverence—so taste, experiment, and create your own pairing guide.

FAQ

What is the difference between a natural wine and an organic wine? Anorganic wine adheres to specific guidelines for vineyard management, but there are no regulations governing its winemaking process. A natural wine goes a step further: it starts with organic or biodynamic viticulture and applies the same principles of non-intervention in the winery, with virtually no added sulfites.

Does natural wine really contain fewer sulfites? Yes. Sulfites are naturally present in all wine (as a result of fermentation), but natural winemakers limit the addition of sulfur during winemaking as much as possible—or eliminate it entirely.

How should you store natural wine?Since thesewines are more susceptible to oxidation, it’s best to store them in a cool place, away from light, and avoid keeping them open for too long—it’s better to drink them quickly.

Can a natural wine be cellared? Somecan—particularly full-bodied wines from experienced winemakers—but most natural wines are meant to be enjoyed young, while they’re still full of fruit and vitality.

What is the ideal serving temperature for natural wine? Abit cooler than its conventional counterpart: around 12–14°C for light reds, and 8–10°C for whites and orange wines.