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Natural wine is wine made with minimal chemical and technological intervention, both in growing grapes and making them into wine. The term is used to distinguish such wine from organic wine and biodynamic wine because of differences in cellar practices. All natural wines are, however, farmed organically at a minimum and many growers are biodynamic in the vineyard as well.
Natural wines are wines that are produced without adding or removing anything during winemaking, although some growers add tiny quantities of sulphites at bottling, so that their wines are not natural wines,[clarification needed] but 'only' organic (and possibly biodynamic).
The term "Natural wine" is considered by some critics, such as Tom Wark, to be a misleading term. There is no established certification body and the term has no legal status. Winemakers who describe themselves (or are described by others) as "natural" often differ in what they consider to be an acceptable level of intervention. The term might also confuse consumers into assuming that the wine is organically grown.
The inherent ambiguity of the term has been defended by Bradford Taylor, owner of Ordinaire, a wine bar in Oakland, California that exclusively serves natural wine. According to Taylor, "there's something productive about how nebulous the term 'natural' is, how it opens itself up to debate every time it comes up."
At the present time (2013) there exists no official or legal definition of natural wine; neither has any legislation been passed to date by any regional, national or supranational authority, and there are no organizations that can certify that a wine is natural.
However, there are many unofficial definitions or codes of practice published by the different associations of natural wine producers:
- RAW WINE (UK, Germany, USA) 
- L´Association des Vins Naturels (France) 
- Les Vins S.A.I.N.S (France) 
- La Renaissance des Appellations (France) 
- Vini Veri (Italy) 
- Vinnatur (Italy) 
- ZADRUGA SIMBIOSA EKOLOŠKO KMETIJSTVO Z.B.O. (Slovenia)
- Asociación de Productores de Vinos Naturales de España (Spain) 
- Philipp Wittmann, Verband Deutscher Prädikatsweingüter (Germany) 
- Autentisté (Czech and Slovak Republic)
- Terra Hungarica (Hungary and Carpathian Basin) 
- Porthos Racconta (Italy) 
- Raisin: The Natural Wine App (worldwide) 
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The following basic criteria are generally accepted by most natural wine producers and organizations:
- Organically or biodynamically grown grapes, with or without certification.
- Dry-farmed, low-yielding vineyards.
- No added sugars, no cultivated (cultured) yeasts, no foreign bacteria.
- No adjustments for acidity.
- No additives for color, mouth-feel, minerality, etc.
- No external flavor additives, including those derived from new oak barrels, staves, chips, or liquid extract.
- Minimal or no fining or filtration.
- No heavy manipulation, such as micro-oxygenation, reverse osmosis, spinning cone, cryoextraction.
- Minimal or no added sulphites aka sulfites.
- Mobley, Esther (March 9, 2016). "Ordinaire in Oakland a shrine to natural wine". San Francisco Chronicle. Archived from the original on March 15, 2018. Retrieved March 23, 2018.
- Teague, Lettie (11 July 2013). "The Actual Facts Behind the Rise of Natural Wine" – via www.wsj.com.
- "Wine News". Decanter.
- Asimov, Eric (17 May 2018). "Natural Wines Worth a Taste, but Not the Vitriol" – via NYTimes.com.
- Moore, Victoria (5 May 2011). "Be wary at the Natural Wine Fair" – via www.telegraph.co.uk.
- "Lifestyle news, reviews, photos and video from New Zealand and around the world" – via www.nzherald.co.nz.
- Atkin, Tim. "Tim Atkin MW - Articles - An agnostic's view of natural wines". www.timatkin.com.
- "Wine News". Decanter.
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- Fukuoka, Masanobu. The One Straw Revolution
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- Matthews, Patrick (2000). Real wine : the rediscovery of natural winemaking. London: Mitchell Beazley. ISBN 1840002573. OCLC 44562104.