Natural wine is wine made with as little intervention as possible: organically grown grapes, wild yeasts and little or no added sulphites. It has spread from Paris wine bars to UK restaurant lists and shop shelves, but plenty of drinkers still aren’t sure what the label means. This guide covers how natural wine is made, how it differs from organic and biodynamic wine, what it tastes like, and how to pick a good bottle.
What Is Natural Wine?
Natural wine is made from grapes and very little else. The winemaker wants the fruit, the vineyard and the vintage to come through, so they avoid shaping the wine with additives or heavy processing.
Natural wine has no legal definition in the UK or the EU. Most producers and natural wine associations agree on these core principles:
- Organic or biodynamic grapes, grown without synthetic pesticides, herbicides or fertilisers
- Hand-harvested fruit, not machine-picked
- Wild (native) yeasts for fermentation, rather than commercial strains
- Nothing added or taken away: no added sugar, acid, tannin, colouring or flavouring
- Little or no added sulphites, usually a small dose at bottling at most
- Unfined and unfiltered, or only lightly filtered
Because these rules are voluntary, “natural” covers a range. Some winemakers follow every principle strictly. Others add a little sulphur so the wine travels well.
How Is Natural Wine Made?
In the Vineyard
Growers don’t use synthetic chemicals. They keep the soil healthy with cover crops, compost and sometimes grazing animals. Healthy vines matter more here than in conventional winemaking, because a natural winemaker has fewer ways to fix problems later. Picking by hand means damaged or unripe bunches get left behind.
Fermentation With Wild Yeasts
Conventional wineries often add commercial yeast so fermentation is fast and predictable. Natural winemakers use the wild yeasts already on the grape skins and in the cellar instead. Fermentation can be slower and harder to control, but many people think it gives the wine more complexity and a clearer sense of place.
Sulphites
Sulphites are a preservative used in most wine to stop oxidation and spoilage. Natural winemakers add none, or only a very small amount. Fermentation also produces some sulphites on its own, so no wine is ever completely sulphite-free.
Fining and Filtration
Most wines are fined (clarified with agents such as egg white, gelatine or bentonite clay) and then filtered so they look clear and stay stable. Natural wines usually skip both steps. That’s why some look a little cloudy or leave sediment in the bottle.
Natural vs Organic vs Biodynamic Wine
All natural wine is made from organic or biodynamic grapes, but plenty of organic and biodynamic wines aren’t natural. What sets them apart is what happens in the cellar.
| Organic | Biodynamic | Natural | |
|---|---|---|---|
| Grapes | No synthetic chemicals | Organic, plus a holistic farming system that follows a lunar calendar | Organic or biodynamic |
| Certification | Regulated in the UK and EU | Through bodies such as Demeter | No official certification |
| Yeast | Commercial yeast allowed | Wild yeast preferred | Wild yeast only |
| Added sulphites | Allowed, with lower limits than conventional wine | Allowed, with lower limits | None or very little |
| Fining and filtering | Allowed | Allowed | Usually avoided |
So organic and biodynamic labels tell you how the grapes were farmed. Natural wine takes the same hands-off approach into the winemaking as well.
What Does Natural Wine Taste Like?
Natural wines tend to taste fresh and lively, with bright fruit. Some have funky, earthy or slightly sour notes, a bit like cider or kombucha. Others taste very much like conventional wine. A lot depends on the producer, the grape and the region.
Popular styles include:
- Pét-nat (pétillant naturel): a lightly sparkling wine bottled before its first fermentation has finished, so the bubbles form naturally in the bottle
- Orange wine: white grapes left in contact with their skins, which gives an amber colour, some tannin and flavours of dried fruit and tea
- Glou-glou wines: light, juicy reds made for easy drinking, often served slightly chilled
- Natural whites and rosés: often crisp and textured, sometimes a little hazy
Because natural wines aren’t standardised, bottles from the same producer can vary from one year to the next. Fans see that as part of the appeal.
How to Buy, Store and Serve Natural Wine
Buying
With no official label, the producer and the retailer are your best guides. Look for specialist shops and merchants that list how each wine is made. A good selection of natural wines will tell you the grapes, region and winemaking approach, so you know what you’re getting.
Storing
Wines with little or no sulphur are more sensitive to heat and light. Keep bottles somewhere cool, dark and steady in temperature, lying on their side if they have a cork. A fridge or wine cooler works well for short-term storage.
Serving
- Serve whites, rosés, orange wines and pét-nats chilled
- Lighter reds are often best slightly cool, at around 12–14°C
- Gently tip the bottle a few times or decant if there’s sediment, depending on whether you want it in your glass
- If a wine tastes a little reductive or “closed” when you open it, give it a few minutes in the glass to open up
Natural Wine FAQs
Is natural wine better for you?
Natural wine still contains alcohol, so it isn’t a health drink. Some people choose it because it has fewer additives and less added sulphite. There’s no strong evidence that it prevents hangovers, which are mostly caused by how much alcohol you drink and how quickly.
Does natural wine contain sulphites?
Yes, a small amount. Fermentation produces some sulphites naturally. Natural winemakers add little or none on top of that, so levels are usually much lower than in conventional wine.
Is natural wine vegan?
Often, but not always. Because most natural wines aren’t fined, they usually avoid animal products such as egg white, gelatine or casein. Check with the producer or retailer if you need to be sure.
Why is my natural wine cloudy?
Natural wines are usually unfiltered, so tiny particles of yeast and grape solids stay in the bottle. That cloudiness is normal and harmless.
Does natural wine go off quickly once opened?
Some do. With less sulphur to protect them, a few natural wines change faster after opening. Others hold up well for several days. Re-cork the bottle, keep it in the fridge and drink it within two to three days.
Is there an official natural wine certification?
Not in the UK. In France, “Vin Méthode Nature” is a voluntary label for wines that meet set rules. Elsewhere, you’ll need to rely on the producer and the retailer.
Is natural wine more expensive?
It can be. Natural wines are usually made in smaller batches, by hand, and with more risk of losing a vintage. You can still find good bottles at everyday prices from specialist merchants.
What food goes well with natural wine?
The lively acidity in many natural wines makes them very food-friendly. Try pét-nat with salty snacks, orange wine with spiced dishes or hard cheeses, and light chilled reds with charcuterie, roast chicken or pizza.