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Natural Wine

Designation for wines produced in a certain way, which belong to the group of so-called alternative wines. This also includes raw wine and orange wine. From an international perspective, "natural wines" are the thematic umbrella term under which "raw wines" can also be classified. The sparkling products are called Pétillant Naturel or Pét Nat. The beginnings of the natural wine movement lie in France in the 1980s. Jules Chauvet (1907-1989) and Jacques Néauport are considered pioneers. They began experimenting with how to make wine without the use of antioxidants and sulphur and with as little intervention as possible in the cellar. Since then, "vin nature" has become a countercultural movement, opposing the homogenisation, industrialisation and culture of so-called Parkerisation (one-size-fits-all wines to fit a certain pattern or taste desired by many consumers) that dominated the 1990s and 2000s. Production is based on principles of organic or biodynamic viticulture (whether certified or not). Cellar work is carried out according to the non-invasive principle of "as much as necessary, as little as possible". The aim is to expose the wine to as little physical stress as possible or to emphasise the typicality of the grape variety and terroir. This also applies to vineyard management, such as minimal pruning. The individual rules in detail:

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