The term is used primarily in medicine to describe procedures in which devices or catheters either do not penetrate the body at all (non-invasive) or do so to a lesser extent than usual (minimally invasive). Typically, the terms are used to emphasise the low discomfort and risks of certain procedures.
The terms "non-invasive", "minimalist" or "low-technique" are also used in the context of winemaking. This is intended to express, especially with regard to cellar techniques, that little or no intervention takes place. This includes minimal use or complete renunciation of certain agents such as sulphur, as well as renunciation of certain processes such as fining or filtration. This procedure is often (but by no means exclusively) used in the production of alternative wines(natural wine and orange wine) and organic wines. The aim is to expose the wine to as little physical stress as possible and to emphasise the typicality of the grape variety and terroir. But it can also refer to vineyard management, for example minimal pruning. This form is often expressed as "as much as necessary, as little as possible" or also as "controlled idleness".
I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach