4. "«Most» wines the past 40-50 yrs are made with industrial yeasts" In response to In response to 3
as well as added sugars to spike the alcohol %, they even add color to it sometimes and a bunch of sulfites to control it. Wines are at base level a live product, but all life is stifled by the conventional winemakers looking to have a more predictable product
Natural winemaking approaches the vineyard and the grapes with a philosophy of «no intervention». You basically leave nature to do its thing, you don't water the crop, you don't use pesticides in the vineyard, you don't add anything in the cellar, you leave the grapes to ferment using their own natural (inherent) yeasts (that are present everywhere). This breeds wines that are alive, lively, unpredictable and very much reflect the terroir and the grapes as well as the winemaker's true skill and personality in a way a manipulated wine doesn't
The EU allows for a conventional bottle of wine to have more additives than a bottle of diet soda. Its a LOT going on in these bottles... and the winemakers aren't required to reveal the wine's contents. They'll even use animal proteins to clarify or filter the wines. Its no bueno
Natural wine = no additives, no pesticides, no nothing. MAYBE a miniscule amount of sulphur, but that's it.