For a long time, natural wine was a niche wine, not as well defined as organic wine or biodynamic wine, and not as well recognized by the relevant bodies. When it comes to natural wine, many people may not have a definite idea, except that it is a new trend in winemaking that pursues “not adding a trace of foreign substances, not removing a trace of the true nature”, probably by “adding as little sulfur as possible”, “not filtering and clarifying” and “using natural yeast”. This is a new trend in sake brewing, which is pursuing “no addition of sulfur”, “no filtration and clarification”, and “natural yeast fermentation”. So what kind of sake is natural sake?
However, as recently as March 2020, the Institut National de l’Origine et de la Qualite (INAO), the French Ministry of Agriculture and the French Directorate General for Competition, Consumption and Anti-Fraud (DGCCRF) reached a consensus. （The DGCCRF has agreed to officially define natural wines, so that only wines that meet certain requirements can be labeled as “Vin Methode Nature” in France. The main requirements are:1) 100% of the grapes come from organic vineyards [certified by Nature & Progres, Agriculture Biologique, etc., or at least in their second year of organic farming].
②The grapes are harvested by hand;
③Fermentation with indigenous natural yeasts;
4) The composition of the grapes was not artificially adjusted, such as sugar addition and acidification;
⑤ No traumatic techniques such as Reverse Osmosis, Cross-Flow Filtration, Flash Pasteurisation and Thermovinification are used;6. No sulfur dioxide was added before and during fermentation, or the sulfur content of the final liquor was less than 30 mg/L, both using different labels.With France taking the lead, it is believed that natural wines will become more clearly defined in other countries around the world.
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