Over the last twenty years, there has been an increasing tendency towards organic culture and better natural styles of winemaking in reply to the global movement. This is because wine is a commodity that can be exploited by a range of synthetic and physical measures to please various experts and consumers, but it is conventional method with minimum interference by the winemaker is something that we should prefer. Why should this be significant to the wine consumer?
Natural winemaking is the original and oldest system of growing wine. However, natural wine is complex to identify in a single answer. Using this unregulated term which applies particularly to the winemaking process after grapes are grown up, not the means the grapes are planted, grown and harvested. All-natural wine gets a similar ethos, but winemakers might differ in their particular disciplines of treatment.
The term “organic” is subtle in wine. What’s most compelling for one bothered with chemicals in their bottle is that the vineyard is harvested using organic forms: no insecticides, no synthetic manures, and no pesticides. That’s something we dedicate the wineries here to.
The biodynamic approach to grape-growing has the vineyard as an ecological whole: not just rows of grapevines, but the land beneath them—a structure in its own right—and the diverse vegetation and fauna in the territory, growing together interdependently.