Natural wines have become very popular and fashionable in recent years. But modern winemaking methods developed for good reasons – to minimise reductive, brettanomyces-ic, acetic, and other unpleasant characteristics that we perceive as “off”, and to make complex, concentrated and elegant wines that are beautiful in colour and perfectly clear. Can elegant, balanced and refined wines really be achieved with minimal use of modern winemaking techniques, such as fining and filtering, temperature control, addition of sulphur, and much more?
At this tasting, we have curated a flight of low intervention wines that smell and taste so good that you wouldn’t guess that they are considered “natural”. As always, the wines will be served with plates of cheeses and meats.
