natural wine

natural wine contains no added sugar, artificial yeasts, sulfites, colorants, preservatives, or industrial enzymes. the grapes are organically grown, and fermentation occurs spontaneously — driven solely by wild yeasts naturally present in the vineyard environment. this low-intervention process preserves the microbial complexity and authentic expression of the fruit.

ecological / organic wine

wine is made from grapes grown without pesticides, herbicides, or synthetic chemicals in the vineyard. however, the term refers only to farming practices — not winemaking. this means that artificial additives like lab-cultured yeast, sulfites, or stabilizers may still be used during production.

vegan wine

produced without the use of animal-derived substances such as egg white, gelatin, or fish bladder. instead of traditional fining agents, natural clarification occurs slowly over time — preserving both purity and ethical integrity.

amfora

a clay, round vessel traditionally used for aging and storing wine. it was a fundamental tool in ancient greece and rome. today, amphorae are still widely used in georgia and are gaining popularity among natural wine producers across europe — valued for their neutrality, porosity, and deep historical roots.

appellation

legal framework that defines how a wine can be classified, labeled, and in some cases, produced — covering things like permitted grape varieties, alcohol levels, and yield limits. for some, it’s essential. for us, not so much. we care more about the grower than the label.

brett

short for brettanomyces — is a wild yeast strain naturally found on grape skins and in wineries. during fermentation, it can produce earthy, animalic aromas often described as barnyard, leather, or even sweaty saddle. some consider it a flaw, others a feature. either way, it never goes unnoticed.

beaujolais

isn’t just the light, tart red wine released every third thursday of november — though beaujolais nouveau does get all the hype. more importantly, it’s a historic wine region just north of lyon, in central burgundy, known for its granite soils, old vines, and pure expressions of the gamay grape.

wild yeasts

are naturally occurring microorganisms found on grape skins, vine leaves, in the soil, and in the air. they’re the invisible force behind natural wine — converting grape sugar into alcohol and carbon dioxide without any added yeast or chemical boosters. every fermentation led by wild yeast is unique, shaped by the vineyard’s environment, climate, and microbial life. it’s spontaneous, unpredictable, and full of character.

biodynamic wine

comes from farms that follow the agricultural philosophy developed by austrian scientist and thinker rudolf steiner in the 1920s. biodynamics treats the vineyard as a self-sustaining ecosystem — where soil, plants, animals, and people work in balance.

biodynamic vineyards often grow more than just grapes. they raise animals for natural fertilization, plant cover crops to support biodiversity, and time their vineyard work according to lunar and cosmic rhythms. it’s farming guided by observation, intuition, and respect for the invisible forces of nature — and it shows in the energy of the wine.

disgorgement

is the process of removing sediment from sparkling wine made using the traditional method. it’s a crucial step — and honestly, a pretty spectacular one. words don’t do it justice. just type it into youtube and see for yourself.

coupage or blend

refers to the mixing of wines from different grape varieties, vineyards, or even vintages. it’s a method used to build complexity, balance, and nuance — creating wines that are more layered, less predictable, and often greater than the sum of their parts.

cuvée

is often used to describe a blend of different wines (see: coupage), but in the context of champagne, it has a more specific meaning — it refers to the first and finest juice extracted from the grapes during pressing. this initial run is the most delicate, pure, and prized component in traditional sparkling wine production.

sur lie

or aging on the lees — means leaving the wine, usually white, in contact with the leftover yeast and grape particles after fermentation. instead of filtering them out, the wine rests with this sediment for weeks or even months. the result is added depth, texture, and subtle notes like brioche, nuts, or cream. it’s a quiet, natural way to build complexity.

tannins

are natural polyphenols found in grape skins, seeds, and stems. they create that drying, puckering sensation on the palate — like over-steeped black tea. in wine, they give structure, grip, and texture. but they’re not just about mouthfeel: tannins also act as natural preservatives, helping the wine age and evolve over time.

filtration

is the process of separating leftover solids — like skins and lees — from the wine after fermentation. it helps clarify the liquid and improve stability over time. in natural winemaking, filtration is done gently, if at all. many producers choose partial filtration using gravity or natural settling, and some skip it entirely, embracing the wine’s cloudiness as part of its character.

decanting

means pouring wine into a decanter — a glass vessel with a wider base than a bottle. it doesn’t need to be fancy or expensive. the goal is simple: let the wine breathe. gentle swirling helps release aromas that might be hiding at first pour, especially in younger or unfiltered wines. a bit of air, a bit of patience — and suddenly, everything opens up.

acidity

is that bright, zippy, mouthwatering quality that gives wine its freshness. it’s not a flaw — it’s essential. acidity brings balance, sharpens flavors, and keeps the wine lively from first sip to last. we’re big fans.

fining

is a common industrial method used to stabilize and clarify wine by removing tiny particles left after fermentation. it’s often done using filtration, but also with additives like gelatin, casein, or even silicone-based agents. sounds a bit off? we think so too. natural wines skip the unnecessary and let the wine settle in its own time.

glou-glou

is a french term for wines that are light, juicy, and dangerously drinkable. think fresh acidity, low tannins, and pure fruit. often linked to regions like beaujolais and the loire valley — but the vibe, not the origin, is what matters. chill it, pour it, don’t overthink it.

frizzante

refers to lightly sparkling wine — with just a gentle touch of bubbles, less intense than fully sparkling styles like champagne. it’s easygoing, refreshing, and often best served chilled. ideal for warm days and unpretentious nights.

fermentation vessel

or vat — is a large container used to ferment and store wine. it can be made from wood, stainless steel, concrete, clay (like an amphora), or even stone. each material interacts differently with the wine, influencing texture, oxygen exposure, and overall character.

residual sugar

is the natural grape sugar that remains in the wine after fermentation. it adds sweetness and can shape the wine’s balance, weight, and mouthfeel. whether barely detectable or intentionally left high, it’s all about how the winemaker chooses to stop — or let go of — the ferment.

lees

or sediment — are the natural leftovers of fermentation: bits of grape skins, pulp, and dead yeast cells. in filtered wines, they settle at the bottom of the tank. in unfiltered wines, they may stay in the bottle, adding texture, flavor, and a sense of rawness. nothing to fear — just a sign the wine’s alive.

sulfur dioxide (so₂)

is a natural byproduct of fermentation, present in small amounts even in unsulfured wines. in natural winemaking, minimal doses — usually under 50 mg/l — may be added at bottling for stability, but never during fermentation.

industrial wines use sulfur aggressively: to kill native yeasts, control fermentation, and preserve shelf life. these high levels can mute the wine’s character — and often contribute to that next-day headache. natural wine keeps things simple: low intervention, low sulfur, more life.

terroir

is everything that surrounds the vine — the soil it grows in, the altitude, the slope, the air, the climate, even the nearby vegetation. it’s the silent force shaping the grape’s identity. two vineyards just meters apart can produce radically different wines, because terroir works on a micro level. it’s the fingerprint of the land, and it leaves its mark on every bottle.

natural winemaking puts terroir at the center. no additives, no flavor correction — just the raw character of the place, translated through the grape. it’s not always clean or predictable, but it’s always honest. terroir is what turns wine from a beverage into a story. it’s the difference between something that tastes generic and something that tastes like somewhere.

carbonic maceration

is a winemaking process where fermentation starts inside whole, uncrushed grapes. the grape bunches are placed in a sealed tank filled with carbon dioxide, triggering fermentation from the inside out — before the skins even break. this technique produces wines that are light, juicy, and fruit-forward, with soft tannins and vibrant aromas. it’s the secret behind that unmistakable beaujolais nouveau charm.

grape variety

or grape cultivar — is the specific type of vine used to produce wine. each variety brings its own characteristics: flavor, acidity, tannin, aroma, ripening time. some thrive in cool climates, others need heat. some are bold and structured, others delicate and bright. the choice of variety is the first step in shaping a wine’s identity.

schilcher

a bright, zippy rosé wine made exclusively in the styria (steiermark) region of austria, from the indigenous grape blauer wildbacher. what sets schilcher apart is its high acidity, pale pink color with a blueish hue, and flavors that lean toward sour cherry, red currant, and white pepper. it’s refreshingly sharp and vibrant — some would say electric.

schilcher is typically fermented dry and bottled young to preserve its lively character. it’s a local favorite, often enjoyed with cold cuts, fried foods, or just as an aperitif. not your average rosé — schilcher has attitude.

low intervention

low intervention means doing as little as possible in the vineyard and cellar — but just enough to guide the wine. think wild yeast, no additives, minimal filtration, and low sulfites. it’s about letting the wine speak for itself.

but it’s not the same as natural wine. natural wine follows stricter rules — organic grapes, no fining or filtering, and almost no so₂. so: all natural wines are low intervention, but not all low-intervention wines are fully natural.