Wine & cellar advice
Natural wine, organic wine, biodynamic wine: what are the differences
Natural, organic, and biodynamic wine are three terms frequently confused, yet they represent distinct frameworks.
Organic wine
Certified under European specifications (Regulation 203/2012). Prohibits synthetic plant protection products in the vineyard and limits certain inputs in the cellar (notably sulfur levels). Inspected by third-party bodies, bearing the AB or Euro-leaf logo.
Biodynamic wine
Goes beyond organic farming by integrating the agricultural principles of Rudolf Steiner: plant-based preparations and consideration of lunar cycles. Private certifications: Demeter (the strictest) or Biodyvin.
Natural wine
No official certification. Informal charter established by the Vin Méthode Nature association (2020): organic in the vineyard, vinification without added inputs or yeast, limited sulfur (maximum 30 mg/l or zero depending on the label).
Gustatory implications
An organic or biodynamic wine remains within the expected style of its appellation. A natural wine often presents a more atypical profile (vibrant fruit, potential reduction or touch of volatile acidity), due to the absence of corrective inputs.
Storage
Low-sulfur natural wines are more sensitive to temperature fluctuations during transport and storage. A controlled cold chain is recommended.
Frequently asked questions
- Is a natural wine inherently better?
- No. The natural style amplifies both qualities and flaws. A rigorous winemaker produces great natural wines; an imprecise winemaker produces defective wines.
- Can natural wine be aged?
- Yes, for certain structured cuvées. Aging potential is less predictable than that of a conventional wine from the same producer.
- Can a wine be both organic and natural?
- A natural wine is almost always made from organic grapes. The reverse is not true.