John Cesano: What’s behind the hype surrounding Natural Process wines?


From JOHN CESANO
John On Wine Blog
Ukiah

[...] What is natural process wine? It begins in the vineyard, whether certified organic, or biodynamic, or uncertified but making the same choices, not for paper but for flavor, and extends into the winery where as little of the winemakers influence as possible is involved. It is letting grape juice become wine with little intervention. Wines made naturally the way they would have been made 1,000 years ago, before the advent of harvesting machinery and the development of enology and viticulture science, before artificial yeasts, before fining with animal products, before gums, before catalogs of chemical additives and processes of manipulation.

From The Natural Process Alliance’s website:

We believe that expressive soil is sacred, responsible farming is a requirement and natural winemaking is the only option. In the creation of wine, there are innumerable natural processes that are elegant in their simplicity and astonishing in their effectiveness.

Wherever and whenever possible we hand farm instead of using machinery. Hand hoes, shovels, machetes and callouses get the work done.

Vines and [native] cover crops have a symbiotic relationship with each other. Attracting beneficial insect, controlling erosion, breaking up, aerating and fixing nitrogen into the soil.

We strive to allow the character of the location and vintage shine. Our annual goal is to have a label that reads, ”Ingredients: grapes.”

Sulfur is hesitantly used only when absolutely necessary and in very small quantities.

We will never use: commercial yeast or bacteria, enzymes, chemical or natural additives, animal byproducts, fining agents, filtration.

Our stainless steel bottles are filled and delivered to our partners regularly while the empties are returned to the winery for reuse.

Our wines are intended for the San Francisco Bay Area and all points within 100 miles of the winery…

Complete article here…
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