Natural wine

Typically, natural wine is produced on a small scale using traditional rather than industrial techniques and fermented with native yeast.

Several winemakers, namely Marcel Lapierre, Jean Foillard, Charly Thevenet, and Guy Breton, sought a return to the way their grandparents made wine, before the incursion of pesticides and synthetic chemicals that had become so prevalent in agriculture after the end of World War II.

[3] They were heavily influenced by the teachings and thoughts of Jules Chauvet and Jacques Neauport,[4] two oenologists who studied ways to make wines with fewer additives.

Historically, natural wine has been connected to the German Lebensreform movement, where it gained popularity in the late 19th and early 20th centuries.

[5] In the end of 19th century prominent Georgian poet and politician, Ilia Chavchavadze penned a series of articles responding to contemporary critics of “backward” natural winemaking practices, later collected and published under the title “Georgian Winemaking.” Some of famous quotes from the letters of Chavchavadze are: ..."The true purpose of winemaking, its beginning and end, is to make wine naturally, following the process by which nature itself transforms grape juice into wine"..."The primary virtue of every kind of food or drink must be to benefit the body, and not to harm it.