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.