GermanAfter being known only among experts for a long time, orange and natural wines are gradually gaining popularity among consumers. They are very fashionable in Scandinavia and already make up the majority of wines on many wine lists. These are wines that are bottled in their natural state, i.e., produced with as little intervention as possible in the cellar—often in conjunction with organic or biodynamic cultivation methods.
Wine expert and négociant Jules Chauvet (1907–1989) is considered the forefather of the movement. As a counter-movement to the industrially produced Beaujolais wines of the time, he carried out extensive analyses. He thus became a passionate advocate of wines produced as naturally as possible and spoke out vehemently against chaptalization, filtration, and, ideally, sulfurization. His most famous statement was: “Le vin, moins on le touche, mieux ça vaut” – “The less you touch wine, the better it gets.”
Natural wines by character: easy - funky - wild
Natural wines by character: easy - funky - wild
Raw, Orange, Natural
The terms are diverse and often thrown around wildly, but there are no legal requirements or guidelines for them. As a result, natural wines are a hot topic of debate, dividing the wine community into fans and detractors, and are often quickly classified as flawed, undrinkable, or overpriced. In doing so, the actual motivation of winemakers to produce such wines is often completely ignored. There is much more to natural wines than the buzzwords “maceration” and “orange” can convey. The aging of wines in the cellar, which has a decisive influence on their taste, knows no creative boundaries and ranges from simple wooden barrels to concrete eggs and clay amphorae buried in the ground.Sustainable Cultivation
The key point with natural wines, however, is gentle and sustainable cultivation in the vineyard in order to harvest healthy and stable grapes and to be able to press them into a balanced and stable wine without chemical or technical aids. This approach, which is as close to nature as possible, represents the logical continuation of biodynamic cultivation and thus the exact opposite of industrial wine production.Natural - The New Normal?
On the long road since the first attempts, some extreme wines have naturally been produced and mishaps have occurred that no one mourns. However, the winemakers have learned a great deal in the process and now produce many exciting wines, some of which taste unusual, while others are so normal that they don't even stand out as natural wines. Winemakers such as Elisabetta Foradori, Martin Gojer (Pranzegg), Stefan Vetter, Claus Preisinger, Franz Weninger, Gerhard Pittnauer, Johannes Zillinger, Sepp Muster, and Christian Tschida now produce their entire range according to this philosophy—only it is usually not noticeable at all. This means that the actual goal has been achieved: naturally produced wines that are simply enjoyable!In our range, you will find natural wines in all price categories, from subtle to wild, but all of them harmonious and drinkable. The same applies to all of them: best enjoyed with plenty of air and as an accompaniment to food!
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Items 1 - 12 of 422