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Natural/Low Intervention

The best wines are made from grapes grown naturally, and then with minimal intervention in the winery.
Some examples of what we mean by this:
 
-Fermentation with indigenous yeasts that form manually on the grapes
   Wild yeasts produce more complex flavours, and reflect the vineyard
   Lab-grown yeasts are easier to use and more consistent

-Minimum use of chemicals in the winery
    Sterilising (SO2) and clarification treatments treatments take out risk for the winemaker, but also destroy the natural bacteria that can make great wine

Wines described as "natural' by their makers are some of the best wines we have tasted. They have also been some of the worst! Oxidation and vinegar are also natural processes than can ruin good wine if not managed effectively.

 

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