How to make natural wine

Wine has been crafted and enjoyed by humans for thousands of years. Throughout history, different winemaking techniques have emerged, each with its own unique characteristics and flavors. One such technique that has gained popularity in recent years is the production of wine. Natural wine is known for its minimal intervention throughout the winemaking process, resulting in a product that truly reflects the grapes and the vineyard from which it came. If you are interested in learning how to make your own natural wine, here are some important steps to follow:

1. Selecting the Grapes: The foundation of any good wine is the grapes. When making natural wine, it’s crucial to choose high-quality organic grapes. Organic farming practices eliminate the use of synthetic fertilizers, pesticides, and herbicides, allowing the grapes to develop their natural flavors.

2. Gentle Harvesting: Once the grapes are fully ripened, it’s time to harvest them. Care be taken to ensure gentle handling of the grapes to avoid bruising or damaging them. This can be achieved by handpicking or using gentle machinery.

3. Crushing and Destemming: After the grapes have been harvested, they need to be crushed and destemmed. Crush the grapes using a gentle method such as foot stomping or using a manual crusher. Destemming involves removing the stems from the grape clusters, as this can add unwanted bitterness to the wine.

4. Fermentation: Fermentation is a crucial step in winemaking, as it converts grape sugars into alcohol. Natural wine relies on naturally occurring yeast present on the grape skins to initiate fermentation. No commercial yeasts or additives should be used. Simply crush the grapes and allow the juice to ferment in a clean, open container. It’s important to monitor the temperature and ensure proper oxygen exposure during this process.

5. Minimal Intervention: Natural winemaking emphasizes minimal intervention, allowing the wine to develop naturally without added sulfites, enzymes, or fining agents. This means no addition of chemicals or artificial processes. However, some winemakers may choose to use small amounts of sulfur dioxide as a preservative to prevent spoilage.

6. Aging: After fermentation, the wine is typically aged in oak barrels, concrete tanks, or stainless steel vats. Aging allows the flavors and textures to develop further. Natural winemakers often prefer neutral oak barrels or concrete vessels to avoid imparting additional flavors to the wine.

7. Bottling: When the wine has reached its desired level of maturity, it is time to bottle it. Natural wine is usually bottled unfiltered, which means it may contain sediments. This is a deliberate choice to preserve the wine’s integrity and flavors. However, decanting before serving can help separate any sediments.

Making natural wine requires patience and a deep understanding of the winemaking process. It is a labor of love that embraces the philosophy of minimal intervention and allows the grapes to showcase their true character and terroir. By following these steps, you can embark on your own journey of crafting natural that are unique and reflective of the environment in which they were grown. So raise your glass and toast to the beauty of natural winemaking!