Natural wines have been made for thousands of years and only in the past century, thanks to science, winemaking has become more of an industrial act, allowing technological interventions in the process and increasing the production volumes. 

The real meaning of Natural winemaking is low intervention viticulture, such as no use of chemical pesticides or fertilisers but allowing the vineyard’s own environment- flora and fauna - to take care of the vines, in addition to the use of indigenous wild yeasts, already present on the grapes, to carry out the fermentation and no additives during the winemaking process.

To go the extra mile in Natural winemaking is to create a wine without the addition of sulphites on bottling. For such feat, one needs to work on the best quality grapes possible and therefore the harvest and selection of the grapes has to be made by hand. Spontaneously occurring fermentation requires constant attention to ensure that the process continues healthily and is creating all the desired flavours and aromas. The bottom line here is that the wine relies fully on its own compounds, dynamics and defences to make it through its bottled life!