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.