Makers of natural wine reject many modern interventions in favour of artisan practices from the past. The overall aim is ‘nothing added, nothing removed’. While there is no agreed definition for natural wine, in practice it usually refers to wine made with the fewest possible manipulations (this is often termed low-intervention winemaking), including fermentation by ambient yeasts and with an absolute minimum of added sulphur dioxide (often only at bottling) or none added at all. Natural wine can be made from conventionally or sustainably grown grapes, though most natural winemakers would argue that organic or biodynamic grapes should be used whether certified or not. There is no certifying body for natural winemaking; therefore, any winery can claim that any of their wines are natural.
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