Natural wine derives from working methods that provide for the least possible number of interventions in the vineyard and cellar and the absence of chemical additives and human manipulation.
A natural wine is a wine obtained:
- by an independent producer
- on low yield vineyards
- from an agronomy that is as natural as possible, at least biological
- which completely excludes the use of synthetic pesticides, herbicides or insecticides
- from hand-picked grapes
- with spontaneous fermentations, without addition of yeasts or enzymes
- without added sugar or concentrated musts
- without acidity adjustments or addition of other additives
- without micro-oxygenation or reverse osmosis
- without clarification or micro-filtration.

Many natural wines are produced without any addition of sulphites, but we can also consider natural wines that have reduced quantities of added sulphites, well below the legal limits.
Every year, and every wine, it's different.
What is meant by natural wine is the fruit of the grape pressing and nothing more, without anything being removed and nothing being added.