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You’ll be able to spot an organic vineyard by the lush biodynamic undergrowth of miscellaneous green beneath the rows. In large scale commercial vineyards, this undergrowth will often be barren, scoured clear via a sprinkling of chemical napalm (not actual napalm but ya get it).
 
A key feature of natural winemaking processes is that it often allows for a more broad encounter with environmental elements, such as the wild yeasts and cultures already prevalent in the vineyard. As opposed to artificially adding these, as well as other chemical controls, during the production process, the winemaker must balance these existing elements, guiding them towards their intention.