For me, natural vinification means that only what is necessary must be done for a natural accompaniment of the transformation of sugars into alcohol with the grapes indigenous yeasts, maintaining all the natural set of aromas and flavors so as to obtain a wine that both the most faithful representation of the vintage or the Terroir and the work of the winemaker in his land.
I cannot convince myself of the possibility of natural wine making in a conventional wine making facility.
Respect for the natural fermentation process:
1 - Exclusive use of indigenous yeasts.
2 - Enzymes, bacteria and other additives are prohibited.
Respect for the natural richness of the grapes: cryo-extraction, de-acidification and all super concentration methods (evaporation, reverse osmosis, etc.) are excluded.
No modification of the natural balance of must and wine.
No form of acidification or added sugars.
- No to sterile filtration.
Exclusion of all aromatic and genetically modified yeasts.
Exclusion of any variety of aromatic additives (banned: powdered tannins, oak chips, etc.)