Red Natural Wine

Frequently asked questions about Red Natural Wine

What is red natural wine?

Red natural wine is red wine made from organically or biodynamically farmed grapes, fermented with wild yeasts and with few or no additives in the cellar. No added yeast, no sugar, no filtration — at most a small amount of sulphur at bottling. The result is a living wine that tastes of its place and vintage.

How does red natural wine differ from regular red wine?

Conventional red wine can contain additives such as cultured yeast, sugar, acid and higher levels of sulphur, and is often filtered for clarity. Red natural wine is made with minimal intervention — the grape and place should come through without being masked by additives or technology.

How should you serve red natural wine?

Many red natural wines, especially lighter styles like Cinsault, benefit from being served lightly chilled at 13–15°C. Fuller reds like Carignan from old vines are best at 15–17°C. Because the wines are often unfiltered, a little sediment may appear — pour carefully.

Which grapes are used in red natural wine from Languedoc?

The most common are Carignan, Grenache, Syrah, Cinsault and Mourvèdre. Cinsault gives light, juicy wines, Carignan structure and minerality, Syrah dark fruit and pepper. Many red natural wines are blends of several grapes.

Does red natural wine age well?

It varies. Light, fruit-driven red natural wines are made to be drunk young and fresh. Red natural wines from old vines with more structure — like Carignan from Faugères — can develop in the glass and be cellared for several years.