Back to basics: the natural wine revolution
The world of biodynamic and natural wines is one of the most fascinating and authentic trends in contemporary winemaking.
This is not just a passing fad, but a return to ancestral winemaking traditions enriched by a modern awareness of the environment.
This production philosophy favours the authentic expression of the terroir, minimising intervention in the vineyard to allow the wine to tell its story without filters.
Biodynamics: when the vineyard becomes an ecosystem
Biodynamic viticulture is based on principles developed by Rudolf Steiner in the 1920s, which considers the vineyard as a self-sufficient living organism.
These winegrowers choose to follow the lunar and astral calendar, using specific natural preparations, with the aim of promoting biodiversity and a perfect balance between the soil, plants and the surrounding environment. This approach results in healthier grapes that are more representative of the territory, fully expressing the organoleptic characteristics of the grape variety.
Iconic producers such as Gravner in Friuli or Dettori in Sardinia demonstrate how biodynamic ethics can elevate wine to a dimension of qualitative excellence and extraordinary sensory complexity.
Natural wines: the essence of grapes without compromise
Natural wines represent the purest expression of low-intervention winemaking. Made from organically grown grapes, these wines are produced without the addition of yeasts, with minimal (or no) sulphites and additives.
Fermentation occurs spontaneously thanks to the indigenous yeasts naturally present on the grape skins, allowing for greater expression of the terroir.
This is why natural wines stand out for their unique aromatic profiles, representing the genuine identity of a living wine that is constantly evolving.
From the Jura to Sicily, natural winemakers offer unique and unrepeatable interpretations of their territory.
A heritage of biodiversity in the glass
A fundamental aspect of the natural and biodynamic philosophy is the promotion of viticultural biodiversity.
Many producers have rediscovered and saved ancient native grape varieties and traditional winemaking techniques from extinction, helping to preserve a unique wine heritage.
From bottle-fermented to macerated wines (orange wine) to the use of terracotta amphorae for winemaking, each bottle tells a story of tradition, innovation and respect for nature.
