This wine is made from grapes grown in accordance with principles of organic farming, which typically excludes the use of artificial chemical fertilisers, pesticides and herbicides. Our wine growers must implement an entirely different set of practices to maintain their vines.
Natural wine is farmed organically (bio dynamically, using permaculture or the like) and made (or rather transformed) without adding or removing anything in the cellar. No additives or processing aids are used, and ‘intervention’ in the naturally occurring fermentation process is kept to a minimum. As such neither fining nor (tight) filtration are used. The result is a living wine- wholesome and full of naturally occurring microbiology. This is different from mass produced wines, which try to manipulate wines and give uniformity. Natural wines bring out the natural taste and varietal character.
Sulphur In Wines
Because sulphur is used to prevent bacteria during production and storage, producing low sulphite wines requires great care at every step:
If given enough time, most wines will self-stabilize and clarify naturally, but in order to ship their wines to market as quickly as possible winemakers often add fining agents to speed up the process.
Fining agents act like magnets – attracting the protein and rough tannins around them. The molecules then coagulate, creating fewer but larger particles, which can then be more easily removed. Common fining agents used to clarify wine include: casein (milk protein), albumin (egg whites), gelatine (animal protein), and isinglass (fish bladder protein). Wines that use these fining agents aren’t vegan, and–depending on the original fining agent–may not even be vegetarian.
Vegan wine is wine that hasn’t been fined using an animal-based fining agent or has been allowed to self-clarify over a longer period of time.