Designation for sweet wines whose mostly high content of residual sugar has been achieved without any intervention. However, it is not a wine law term, but a purely technical, colloquial term. The fermentation must have been completed in a natural way without any intervention or aids, with the yeasts terminating the activity. Likewise, no enrichment (improvement), sweetening or spraying (addition of alcohol) may have taken place. Natural sweet wines are for example Ausbruch, Beerenauslese, Trockenbeerenauslese, straw wine and ice wine. The French term for naturally sweet wines is Vin naturellement doux. For the other flavours (dry to sweet) see sugar content and natural wine.