If you ask ten people what “natural wine” is, you’ll likely hear ten different answers. For some, it begins in the vineyard — organic farming, no synthetic inputs, a return to working with the land rather than against it. For others, it’s a feeling in the glass: a little wild, sometimes cloudy, occasionally surprising, always alive.
Part of the confusion is that the umbrella has grown so wide it can feel almost meaningless. Many winemakers, sommeliers, and writers bristle at the term altogether, preferring low-intervention, raw, naked. One grower, when pressed, shrugged and called it “just f*cking fermented juice.” And in many ways, that’s the point.
Natural wine may be fashionable right now, but there’s nothing new about it. These are some of the oldest methods of winemaking we know — farming without chemicals, fermenting with native yeasts, allowing wine to find its own rhythm rather than forcing it into a formula. Long before additives, lab yeasts, and industrial polish, wine was simply grapes, time, and human attention.
This collection brings together bottles that honor that lineage. Wines shaped by biodynamic vineyards and attentive farming, by spontaneous fermentation and minimal handling in the cellar. You’ll find extended skin contact whites that glow amber and copper — what many now call orange wine — alongside reds and pét-nats that favor texture, energy, and expression over perfection.
These are wines with fingerprints still on them. Wines that reflect a place, a season, and a set of choices made by real people. Some are quiet and earthy, others bright and electric, all of them rooted in an ancient tradition that feels newly relevant again.
Whether you’re already fluent in the language of natural wine or just beginning to explore it, this collection is an invitation: to taste more closely, to question assumptions, and to rediscover wine as something living, human, and joyfully unpolished.
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