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Amphora
Carbonic Maceration

Additives

Substances that can be added during winemaking to alter the wine's properties, such as sulfites for preservation, yeast nutritions to stabilize the fermentation process, or fining agents for clarity. Natural wines typically minimize or avoid additives to maintain purity. 

Amphora

Clay vessels that have been utilized for fermentation and aging for over 6000 years, particularly in Georgia where wine originated. They come in different types with varying oxygen permeability, which can influence the wine during the winemaking process. While amphoras are commonly, yet not always, used in natural winemaking, there are also estates with a more classic wine style using them.  

Biodynamic

Biodynamic agriculture is a holistic approach to farming that incorporates the principles of organic farming and integrates lunar and cosmic rhythms. At its core are biodynamic preparations and compost, which are used to enhance the health and ecosystem of the vineyard (in the case of wine production) and are often produced by the wineries themselves. Farms are seen as interconnected systems that aim to create a self-sustaining ecosystem. These principles are based on the teachings of Rudolf Steiner and date back to the early 20th century. There are different associations that certify biodynamic agriculture, some of which have a specific focus on wine, such as Biodyvin and respekt biodyn. The largest association for biodynamic agriculture in the world is Demeter, which is known for having the highest standards for animal welfare and plant health. The first winery to be certified as biodynamic by Demeter was Nikolaihof in Wachau, Austria, in 1974.  
Among the wineries that are working biodynamic, there are both estates with rather classic wine style as well as estates producing natural wine. Therefore, not every biodynamic wine is a natural wine, and not every natural wine is a biodynamic wine.  

Carbonic Maceration

A fermentation technique where whole grapes are fermented in a carbon dioxide-rich environment before being pressed, resulting in fruity, aromatic wines with low tannins. This technique is used in the region of Beaujolais, for example at Domaine des Moriers.  

Demeter

An international certification organization for biodynamic farming, ensuring compliance with rigorous standards that promote ecological and sustainable practices. Read more about biodynamic farming here. There are both classic estates with classic styles as well as wineries dedicated to natural wine that are certified by Demeter. 

Faults

Brettanomyces (Brett)  
Brettanomyces (Brett) is a type of  "wild" (non-saccharomyces) yeast that can produce ethyl-phenols. These ethyl-phenols appear as off-tastes such as barnyard, horse sweat, and wet dog.   

Ethyl acetate 
Ethyl acetate can cause a wine to smell like nail polish remover, glue, or solvent. In small amounts, it  can make a positive contribution to balance and complexity but once it dominates the wine it becomes a fault. While it’s not volatile acid (VA), ethyl acetate is linked to VA as it is an ester of acetic acid, produced when acetic acid and ethanol (alcohol) occur together. Ethyl acetate is often found in wines that also have increased levels of VA Therefore, wines with increased levels of VA often also contain ethyl acetate. The ratio between both can vary, so there may be wines that contain both high amounts of VA and ethyl acetate or different amounts of each. 

Mouse 
"Mousiness" is a fault that has become more noticeable in recent years due to the increasing popularity of natural wines. While some aspects of this fault are still not fully understood, higher pH levels and the absence of added sulfites seem to create favorable conditions for mousiness to develop. Unlike other wine faults, mousiness is more easily detected through the sense of taste rather than smell due to its non-volatile chemical components. 
The pH levels in the mouth can vary among individuals and even change from day to day based on diet, but it is always higher than the pH of the wine. As the components of mousiness interact with the higher pH in the mouth, they become detectable, resulting in aromas such as mouse cage, rice cakes, or dirty socks. Sensitivities to this wine fault vary not only due to differences in pH levels among individuals' mouths, but also because some people may not be able to detect some components of this fault at all.
Mousiness may develop over time after a bottle has been opened. While it may not have been noticeable immediately after opening, it can become very strong after an hour, rendering the wine undrinkable. Conversely, mousiness can also disappear over time in the (still closed) bottle. Some winemakers who are aware of a wine being mousy may wait to release their bottle or direct wine merchants to keep them to allow the mousiness to resolve, a process that may take a year or more. You can read more on the current research on mouse here. 

Volatile acid 
There's many volatile acids (VA) found in wine with acetic acid being the main one which is why the term VA is mostly referring to acetic acid (the acid found in vinegar). Small amounts of acetic acid are produced naturally through yeast metabolism during fermentation. In small amounts, it can make a positive contribution to balance and complexity but once it dominates the wine it becomes a fault, causing a pungent, vinegar-like smell and taste. It's related to ethyl acetate, an ester of acetic acid. Chemically, acetic acid and ethanol make ethyl acetate and water, that is, when a wine contains acetic acid, the conversion of some of this acetic acid into ethyl acetate is likely. Therefore, wines with increased levels of VA often also contain ethyl acetate. The ratio between both can vary, so there may be wines that contain both high amounts of VA and ethyl acetate or different amounts of each. 

Funky

An attribute describing natural wines with faults and unconventional flavors such as volatile acidity, often resulting from low intervention. What is understood as funky seems to vary greatly among winemakers, sommeliers, and consumers. To a certain extent, notes occuring in some natural wines such as volatile acidity or ethyl acetate can make a positive contribution to balance and complexity. In these cases, a wine may have a distinct funkiness, which doesn't necessarily mean it's faulty. However, if these notes become dominant in the wine's profile, they can lead to unpleasant flavors. For example, the wine may start to smell like vinegar (volatile acid) or resemble the scent of nail polish remover (ethyl acetate). You can find more details about faults in wine here. 

Glou Glou

An attribute describing low-alcohol, very fruit-driven natural wines with a simple structure, which, for example, can apply to some entry-level Beaujolais.

Hand-Harvested

Grapes picked by hand to ensure a careful selection of the best grapes by removing damaged berries. Harvesting by hand instead of harvesting with a machine also prevents the soil from getting compacted. According to most definitions, a natural wine has to be made from hand-picked grapes.  

Low Intervention

Winemaking that involves only minimal inputs during the vinification. Intervention can be technical or physical, for example by cooling the must during the fermentation, adding aromatic yeasts to ferment the wine, sulfuring the must, or fining. While not every low intervention wine is a natural wine, every natural wine is made with low intervention. 

Native yeasts

Wild yeasts naturally present on grape skins, in the vineyard environment, and in the cellar, that starts the fermentation of the must spontaneously without the addition of commercial yeasts. According to most definitions, natural wines are fermented spontaneously with native yeasts only.  

Orange wine

In short: White grapes are treated as if red wine was made. The grapes are crunched and fermenting with their skins, resulting in a deeper color, tannic structure, and more herbal rather than fruity flavors. Orange wines can be but are not necessarily natural wines.

Organic

Farming and winemaking practices focused on environmental sustainability, working without systemic pesticides, and often using different cover crops between the vine rows. Every certified estate that is based in the EU carries the EU organic label, sometimes accompanied by additional labels from associations such as Naturland or Bioland. Additionally, organic farming forms the basis for biodynamic farming. Based on most definitions, natural wine is based on organic agriculture.  

Pet-Nat 
(Pétillant Naturel)

Pet-Nat is a naturally sparkling wine made by bottling before fermentation is complete, allowing carbonation to develop in the bottle. This results in a rustic, tangy, and mostly easy-drinking sparkling wine. Unlike sparkling wine made using the traditional champagne method, Pet-Nats undergo only one fermentation. The fermentation starts in a tank or another vessel until a certain level of residual sugar is reached. While the wine is still fermenting, it is bottled and closed with a crown cap. The rest of the fermentation process happens in the bottle, where the carbon dioxide stays in the wine instead of escaping. After some months on the lees, the lees in the bottle are usually removed by disgorgement before the wines are released. Due to this technique, the pressure in the bottle is usually lower than for sparkling wines made with the traditional champagne method, which also requires more time. Pet-Nats are often natural wines, and often funky.  

Skin contact

Skin-Contact/Maceration is the process of fermenting grapes with their skins, which extracts tannins, color, and additional flavors. This term is commonly used in the context of orange wines. However, white wines can also undergo a short maceration on the skins to increase tannin structure without turning into an orange wine, which undergoes the entire fermentation on the skins. Some natural white wines are made with a short maceration on the skins.  

Spontaneous fermentation

Fermentation that occurs without added commercial yeasts, relying solely on natural, indigenous/native yeasts occuring on the grape’s skin, in the vineyard and in the cellar. Natural wines are usually spontaneously fermented.  

Terroir

The unique combination of soil, climate, topography, and other environmental factors that influence the characteristics and profile of a wine from a specific region. Clean and precise natural wines have the potential to reflect their terroir in a very pure and authentic way. 

Unfiltered

Wines that have not undergone filtration retain more natural particles, sometimes resulting in a cloudy appearance, and often have fuller flavors and textures. Many high-quality red wines are not filtered, yet they are not necessarily natural wines. Therefore, while every natural wine is unfiltered, not every unfiltered wine is a natural wine. 

Unfined

Fining is a winemaking process aimed at clarifying and stabilizing the wine by removing suspended solids, proteins, and other compounds that can cause cloudiness or off-flavors. It is commonly used in conventional winemaking and for simpler wines that are not aged in the cellar for a long time in order to develop the needed stability over time. Wines that have not been clarified using fining agents maintain their natural composition, often resulting in a richer mouthfeel and complexity. While natural wines are always unfined, there are also many classic wines that are unfined. 

Funky
Hand-Harvested
Faults
Low intervention
Native yeasts
Orange wine
Glou Glou
Organic
Pet-Nat
Biodynamic
Demeter
Additives
Skin contact
Spontaneous fermentation
Terroir
Unfiltered
Unfined
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