Maybe this is the most controversial topic in the wine industry, but we at Vinha like it and we are here to uncomplicate it.
Following a very simple definition, all wine is natural. Why?
Because basically, wine is an alcoholic beverage produced exclusively from red or white grapes from organic vines. It is born from the crushing of grapes that result in a grape juice (the must). Later this must is fermented to obtain alcohol.
How?
Through spontaneous alcoholic fermentation, which occurs when the microorganisms, naturally formed in the grape skin, (indigenous wild yeasts) feed on the sugar present in the must, and transform into ethanol (alcohol), energy (heat) and carbonic gas (CO2). In this way, the sugar level of the wine decreases and that of alcohol increases.
There are several species of yeast, which can be part of alcoholic fermentation, however, the most used is Saccharomyces cerevisiae.
Natural wine is simply a wine produced without intervention of any kind. In other words, without additives, manipulations and technological procedures, including chemical products. It is not clarified, so it will become cloudy and may or may not receive sulphur (natural preservative) in minimal amounts, being often banned and many producers oppose the use of new oak barrels.
However, the intervention of the human hand is necessary for it to reach its full potential, not only in the winery, but also in organic or biodynamic vineyards.
Increasingly, the market should embrace products of sustainable practices and even with a minimum of intervention, as long as this helps to produce better and quality wines, since a natural wine will necessarily be good.
All the good wine comes from Vinha!
