Natural Wines
This is the one category here that describes the cellar rather than the vineyard. Natural wine means fermentation on the grapes' own native yeasts, nothing added and as little as possible taken away: no cultured yeast, no acidification or enzymes, little or no fining or filtration, and either no sulphur at all or a token dose at bottling. The discipline only works on clean fruit, so the growers below — Hervé Souhaut in the Ardèche, Thierry Germain in Saumur, Le Clandestin in Champagne, Eric Bordelet in Normandy — farm organically or biodynamically as a matter of course, and most of them appear on those pages too.
