Natural vinification is a process that involves minimal intervention and manipulation of the grapes during the winemaking process. It is a philosophy that aims to produce wines that are a true reflection of the terroir and the grape variety, with little to no interference from additives or technological interventions.
When it comes to natural vinification, the first step is cultivating the grapes in an organic or biodynamic manner. This means avoiding the use of synthetic pesticides, herbicides, and fertilizers, and instead relying on natural methods to control pests and nourish the soil. By growing the grapes in a natural and sustainable way, the resulting wine will have a healthier balance of nutrients and a more authentic expression of the vineyard’s unique characteristics.
Once the grapes are harvested, the winemaker’s role is to guide the fermentation process with as little intervention as possible. This means relying on the natural yeasts present on the grape skins to initiate fermentation, rather than adding commercial yeast strains. Natural yeasts can contribute to the complexity and unique flavors of the wine, adding a sense of place and individuality.
During fermentation, the winemaker may choose to use minimal or no sulfur dioxide, which is a common additive used in winemaking to prevent oxidation and preserve the wine. While sulfur dioxide can be beneficial in small quantities, natural winemakers prefer to rely on other methods of preserving the wine’s freshness and stability, such as careful handling and monitoring of the fermentation process.
In addition to avoiding sulfur dioxide, natural winemakers also limit the use of other additives such as sugar, acidifiers, and powdered tannins. These additives can be used to adjust the flavor, structure, and balance of the wine, but natural winemakers believe that by relying solely on the quality of the grapes and the natural fermentation process, the resulting wine will have a more authentic and unadulterated taste.
Furthermore, natural winemakers often choose to avoid or minimize the use of oak barrels, which are commonly used in traditional winemaking to impart flavors and aromas to the wine. Instead, they may opt for alternative vessels such as concrete tanks or old, neutral barrels that do not impart any additional flavors.
The goal of natural vinification is to produce wines that are a true expression of the grape variety, the vineyard, and the vintage. By minimizing intervention and additives, natural winemakers believe that the resulting wines will have a greater sense of place, showcasing the unique characteristics of the grapes and the terroir. It is a philosophy that celebrates the beauty and diversity of nature, and seeks to create wines that are both enjoyable and sustainable.