What is a 'natural wine'

Natural wine is generally defined as wine made by traditional methods using as few chemicals as possible and with the help of nature. The London Natural Wine Fair only offers a lineup of natural wines that meet the following guidelines, which we have set independently.

• Guidelines for Vineyards and Cellars

  In principle, the products must be produced using certified organic or biodynamic farming methods. Even if not certified, synthetic chemicals and irrigation must not be used.

  No more than a maximum of 3 kg/ha/year of copper and 60 kg/ha/year of sulfur should be used. The goal should be to eliminate these completely in the future.

  Harvesting by hand.

  The fermentation must be spontaneous. Issuance must be made with yeasts naturally present in the grape and winemaking environment. The use of neutral yeasts, preferably organic and/or in-house yeasts, is permitted during secondary fermentation using traditional methods.

  Malolactic fermentation must take place.

  Aggressive temperature control such as cryomaceration is prohibited. Use extremely mild temperature control only when strictly necessary.

  No additives other than sulfur dioxide, which is added at the bottling stage, shall be added. The total amount of sulfur dioxide should not exceed 50 mg/l.

  Do not perform clarification (collage).

  Filtration is not recommended and only coarse filtration through equipment with pores/membranes of 10 microns or more is allowed.

  Artificial manipulations such as aseptic filtration, cold maceration, addition of synthetic enzymes, acidifiers, reverse osmosis, cold extraction, and pasteurization that alter the aroma or taste of the wine are not allowed.