No subject is more hotly debated than natural wines. But what exactly are they? "Natural wine" is not yet a protected or legally regulated term. However, certain guidelines do apply to their production. For instance, natural wines should be additive-free wherever possible. Only the use of wild yeast is permitted, to spontaneously ferment the wine. Nothing is added or taken away: no enzymes, no sugars, no deacidification or acidification, no fining and filtration and, ideally, no added sulphur or very small quantities of no more than 40 mg/l. Out of respect for nature, the vintners manage their vineyards according to environmental or even biodynamic methods. With this vinification method, scrupulous cleanliness and hygiene must be observed in the cellar, otherwise, you will end up with wines that have dubious microbiology, are oxidized, or smell distinctly off. The wines can be fermented and aged in a variety of containers, from the traditional wooden barrel to concrete egg-shaped tanks or amphoras.
Organically or biodynamically produced wines are similar to natural wines. The biggest difference is that certain agents can be used in the former, such as organic yeast for fermentation or adding acidity. Sulphur is not a dogma. In biodynamics, according to the teaching of anthroposophist Rudolf Steiner (1861–1925), certain steps also take place in accordance with cosmic forces or phases of the moon. The vitality of the grape is promoted through dynamized herbal and manure preparations. The wines are often Demeter-certified. The slightly cloudy Gamay Parcelle 982
from Domaine de la Ville is produced without sulphur or filtration.