Why

What is Natural wine

If you pick the grapes and squeeze them, and the grapes will begin to ferment and the juice you get will be natural wine.
Men started doing it in this way long before they could even read or write.

Today the massive production of wine obliges producers to control this process in order to achieve repeatable and predictable production, physical and chemical manipulations are carried out. The result are homogenized wines, all the same, and which by now do not represent the territory from which they come. Natural wine is the opposite of this.

Natural wines have the flavor of the grapes from which they are made and of the place where they are grown.

The wines you will find on Naturavini express the importance of the place of origin, due to the absence of chemical substances that overlap between the drinker and that territory. Behind these products are human people and not marketing departments.

A sterilized wine will have a sterile taste.

Small productions

Natural wine cannot be mass-produced.

A naturally made wine relies solely on grapes for its flavor: a great natural wine, the one that truly expresses its terroir, can only be made from grapes harvested by hand, discarding bunches that are not perfectly healthy

Natural winemakers will never be able to churn out the number of bottles needed to supply a supermarket chain.

Health

Natural wine is good for you.

Conventional winemakers claim that many chemicals used in the production of their wines are present in the bottle only in small and harmless quantities. In a natural wine, nothing is present, except what came from the grapes.

A natural wine made as it should, starting from healthy grapes and manipulated as little as possible, is digested better and, if drunk in reasonable quantities, does not leave after-effects of any kind unlike the vast majority of technological wines

Taste

Natural wine tastes better than conventional wine.

A wine is not great simply because it is natural. Not every vineyard is capable of producing a great wine. But organic farming and natural winemaking are the way to get the best out of a vineyard, whatever its potential, and to express its characteristics more sincerely. Natural wines have the flavor of the grapes from which they are made and of the place where they are grown.

It tastes better, costs less, is better for health and better for the environment.

Respect

Only those who passionately commit themselves to the idea of natural wine will choose to work in this way. These people deserve our support and respect.

Slow down

In an increasingly digitalized and increasingly frenetic world, everything is consumed and forgotten in a matter of minutes. Natural wines give the opportunity to linger and reflect; to appreciate something that took time and hard work to be produced with total respect for nature.

Environment

Natural wine is better for the environment. All natural wine is produced from sustainable and ecological agriculture. A great natural wine can only be made on land that has been organically grown for many years.

Conventional producers control the life of the vineyard with a series of toxic treatments, based on synthetic pesticides. Their aim is to keep the vine ‘healthy’ by killing anything that could be harmful to it. In the short term, this can give the grower what he wants: large returns in quantity and little risk of a ruined harvest. In the long run, there will be problems. The more biodiversity there is in the vineyard, the more the plants will be in balance and able to protect themselves, the less treatments will be necessary, the more fertile and healthy the soil, and the more the grapes you harvest will be healthy and high-quality.

Contrary to what the names suggest, insecticides, fungicides, herbicides, and others, are not very targeted. They also kill much of what is useful or necessary for the vine, including the natural predators of the parasites they are meant to control. The most significant victims are microorganisms that live around the roots of the vine. These help the plant to fix nutrients from the soil. Without them, it is unable to feed itself adequately. The solution, of course, is another treatment, this time of nutrients in the form of soluble leaf fertilizers.

Headache

Most winemakers will tell you that it is not possible to make a good wine without sulfur dioxide. This is wrong. Actual limits of sulfur additions on wine are fixed at 200 mg per liter for white wine and 150 mg per liter for red wine. Luckily, most winemakers are far from these limits, but natural wine producers show that you can make wines without ANY addition of sulfur (or very small quantities). For this reason, you will not experience headaches after several glasses of natural wine.

Be curious

Taste will be so intense and varied that it probably won’t look like what you’re used to. Sometimes you will find orange (amber) wines, i.e. white wines made with a few days of maceration of the grape skins so as to extract their color and complexity. And you will also find wines that are a little cloudy or with a little deposit because often natural wines are not filtered (why filter if everything in the wine is good stuff? Filtration almost always has a mere aesthetic function). Indeed, I will tell you that turbidity and deposition can be a good indication that what you are about to drink is just a natural wine, a whole wine. 

Be prepared for a great diversity in aromas and flavors. Because each wine will be an expression of the territory and of the vintage without mediations or corrections. And also because in all respects it will be a living wine, which evolves constantly, sometimes even in an unpredictable way.