In the words of Jean-François Chêne, a natural producer in the Loire, quoted by Isabelle Legeron in the preface to her seminal book ‘Natural Wine: an introduction to organic and biodynamic wines made naturally’, natural winemaking is defined as “respecting the living above all else”. In the choices made in vineyard and winery those which avoid the addition of chemicals and develop the natural life of the vine ecosystem, are the bedrock of natural wine making. Wine from grapes grown organically with no chemical intervention is the ideal start for any natural wine-making process, followed by sensitive fermentation and clarification without deep filtration. But in the hard commercial world some leeway is allowed for light filtration and the addition of small additional amounts of sulphite
preservative (up to 50 mg/L but lower the better, even none), because wine made naturally should be appealing on the shelf and wine which is cloudy with oxidative taint is never a desirable product.
Our wines celebrate those rare producers who manage their farms ecologically and with natural harmony to strict rules, observing the health of the soil maintained without chemical intervention, the use of indigenous yeast, and minimal filtration. So that what comes out of the bottle will capture the whole essence of what the grape and mother nature can provide, with nothing added or taken away.