Natural Wine
Sans-soufre, pet-nat, skin-contact and vin-vivant — the low-intervention movement without the Demeter requirement.
Concept
-
Natural wine
Wine from organically or biodynamically farmed grapes, fermented with indigenous yeasts, with no or minimal sulphur added and without fining or filtration.
-
Vin vivant
Living wine: unfiltered, unpasteurised wine in which yeast and bacteria remain active after bottling, without additives that suppress microbial evolution.
Style
-
Orange wine
White wine that turns amber to orange through extended skin maceration and develops tannin; the typical outcome of several weeks to months of skin contact.
-
Pét-nat
Sparkling wine bottled before primary fermentation finishes; the remaining sugar ferments inside the bottle and produces the bubbles via the méthode ancestrale.
Technique
-
Sans soufre
Wine made without any added sulphur dioxide during vinification or bottling; small amounts always remain as a natural by-product of fermentation.
-
Skin contact
Vinification technique where white grapes macerate together with their skins for days to months, adding tannin, colour and texture to white wine.
-
Vinification intégrale
Vinification technique where pressing, fermentation and early ageing happen inside the same vessel, with no racking or pumping; extraction proceeds slowly through gravity and long contact.