Natural wines have always been around - think of the wines made in amphora in ancient Georgia and Greece - but never has the term been so popular and relevant as these days! While natural wine making can take many expressions they all share the concept of minimal intervention and terroir: usually fermented on naturally occurring yeasts in the winery, unfiltered, unfined and often with minimal SO² added. Most natural winemakers are organically certified, many follow biodynamic practices.