Natural wine, also called natural wine, do you know how it came to be?The natural wine trend began in the Beaujolais region of France. After the Second World War, the appellation’s blind pursuit of production in response to the Beaujolais Nouveau boom led to overplanted vineyards and chemical farming, with the use of pesticides and herbicides. In addition, the local winemaking industry is in disarray: many wineries use specific artificial yeasts to speed up the fermentation process and increase the bubblegum flavor in their wines, while others use sugar to balance the high acidity of the unripe fruit. …… In the long run, the soil fertility of Beaujolais vineyards has deteriorated so much that some of them need to be left fallow for more than ten years to continue planting. Some vineyards have to be left fallow for more than ten years before they can continue to grow grapes. At the same time, the quality and reputation of the local wines are in steep decline. In the 1970s, a group of winemakers, led by Jules Chauvet, recognized the seriousness of the problem. So they began to promote more natural farming and winemaking methods, calling for an end to the use of pesticides and herbicides, organic farming, minimal human intervention in the winemaking process and the use of natural yeasts to produce a different and more environmentally friendly wine. Their success caught the attention of the wine world and led winemakers around the world to re-examine their farming and winemaking methods and place greater emphasis on sustainable vineyard development. Today, the natural wine movement is also growing in the Jura and Loire Valleys of France, Spain, the United States and Australia.
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