The term is mainly used in medicine and describes procedures in which devices or catheters either do not penetrate the body at all (non-invasive) or penetrate it to a lesser extent than usual (minimally invasive). Typically, the terms are used to emphasize the low level of discomfort and risk associated with certain procedures. On occasion, the terms "non-invasive", "minimalist" or "low-tech" are also used in the context of winemaking. This is to express, especially in relation to cellar techniques, that few interventions are made. These include minimal to no use of certain means or a complete renunciation of certain procedures such as fining or filtration. This procedure is particularly common (but by no means exclusive) in the production of organic wines. 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. However, this can also refer to vineyard management, for example a minimum of pruning. This form is often expressed with "as much as necessary, as little as possible" or also with "controlled inactivity".