I believe the way to make great wine is to do it as naturally as possible. I’ve practiced this philosophy before the term “natural winemaking” became a thing. Utilizing sustainable and organic growing techniques, allowing indigenous yeasts to flourish and pursuing a path of minimal intervention are all part of seducing the best out of nature, encouraging terroir to express itself. However, the fact remains that winemaking is inherently interventionist – wine cannot make itself out of grapes any more than bread can make itself out of grain. Natural products both, they only exist through the action of human hands.
Read Full Article