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The term is mainly used in medicine and refers to procedures in which devices or catheters either do not enter the body at all (non-invasive) or enter it to a lesser extent than usual (minimally invasive). Typically, the terms are used to emphasise the minimal discomfort and risks of certain procedures.

Non-invasive in viticulture

The terms "non-invasive", "minimalist" or "low-tech" are also used in the context of winemaking. This is intended to express the fact that little or no intervention is carried out, particularly with regard to cellar techniques. This includes minimal use or complete avoidance of certain agents such as sulphur, as well as avoidance of certain processes such as fining or filtration. This approach is particularly common (but by no means exclusive) 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. However, this can also refer to vineyard management, for example minimising pruning. This form is often expressed as "as much as necessary, as little as possible" or also as "controlled idleness".

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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,412 Keywords · 47,046 Synonyms · 5,323 Translations · 31,746 Pronunciations · 206,128 Cross-references
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