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What's natural wine?

Over the centuries, wine has taken on a pivotal role in the life of different civilizations and in the ways in which they engage, socialize, and have fun.

 

To each his own taste, be it nutty, oaky, velvety, or fruity. In time, I have been more and more fascinated by how the natural elements influence the wines’ development. Earth, weather, and human component:  some of these elements can be very dominant in the evolution of what we drink. I like the earth. I have profound respect for a winemaker who manipulates the end product as little as possible.

 

We live in a time where globalization has spread everywhere and, very often, producers tend to intervene and to develop flavors aimed at pleasing as many people as possible. Some producers don’t follow this commercial path and would rather entrust the earth with doing the work.

That’s where it all starts for me. From the soil.

 

I want a wine that is real. I want a wine that represents its terrain as well as the weather that helped the grapes mature. It’s incredible: Once you move away from the traditional producers, you can find so many more flavours in each and every bottle. Lavender, pepper, strawberry, peach, blueberry, grapefruit, and so many more. They all are genuine, no powders added.

 

You are what you eat, and drink. For example, I grow my tomatoes because I’m a tomato addict. I don’t add pesticides. If they rot, well, too bad. If they are ugly, well, too bad. But when you taste a ripe tomato and it’s all earth and no additives, that’s when you can tell the difference. Everybody can tell. In the summer, people ask me for bags of tomatoes. They all seem to have forgotten what real tomatoes taste like. Now, apply this argument to wines! I don’t want to drink something that a large multinational has altered, or that a bag full of chemicals has helped change color. Banana or vanilla flavored-wine is not my thing. 

 

“Natural wine” is not a fashion statement. Sometimes the expression really just means that a wine is produced as naturally as possible, by adding little to no sulphites at all. Sulphur is a natural element, a byproduct from the yeasts, which are natural in and on themselves. Now, it’s all about common sense. It’s understandable for a producer to add a few milligrams here and there to help the wine we drink being transported to our houses. That said, commerce should not dictate the amounts of chemicals in our glasses. Classic wines have a ridiculous quantity of sulphites because those who produce them don’t want to take financial risks.

 

I, on the other hand, want to drink something that is treated fairly and comes from a healthy land. Hand picking, zero pesticides, no heavy machinery, nor industrial treatments. This way, grapes will grow better, will be tastier, and with a larger variety of flavors.

 

So what about switching to beautiful, real, and alive wines?

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