What are natural wines?
A natural wine is, essentially, grape must that ferments on its own. No commercial yeasts. No added sulfites. No acidity adjustments or aggressive filtration. Just grapes, time, and trust.
It sounds simple. It's the opposite.
For most of history, wine was made this way. Then came industrialization, and suddenly we needed additives, technical adjustments, and control tools to make "safe" what for millennia had been made without a safety net. In the 1980s, some French winemakers began to ask: why?
The answer was radical: stop controlling and start trusting.
What happens when you remove the filters?
When you eliminate all the control tools, you stop depending on technique. Now everything depends on the quality of the grapes and the winemaker's knowledge. There's no instruction manual. No last-minute corrections. If something goes wrong, there's nowhere to hide. That's why natural wines demand exceptional winemakers.
But here's the thing no one tells you: that "lack of control" is precisely what allows varieties like Merseguera, Bonicaire, or Forcallada—native, fragile varieties, incompatible with industrial recipes—to finally speak. Without corrections that disguise them, without techniques that soften them, they emerge as they are. An old Bobal clone doesn't need additives to be Bobal. It needs freedom.
The proof that it's alive
The result is never entirely predictable. Some may have sediment, slight cloudiness, an unexpected effervescence. Spontaneous fermentations that evolve in the bottle. For many, these are flaws. For us, they are the signature that you are drinking something that breathes.
It's not a wine made three years ago that arrived at your table unchanged. It's a wine that continues to be alive.
Why it matters in Valencia
Our nearly extinct varieties—*Bonicaire, Forcallada, Planta Nueva, Giró, Tardía—need this approach to exist. Not because it's trendy. Because they are incompatible with industrialization. A winemaker trying to make Bonicaire with modern techniques is trying to make a willow into an oak.
Here in the Valencian Community, the producers we choose work with this philosophy. Not because it's fashionable. Because their varieties have no other option. Either you respect the complexity, or you lose it forever.
A declaration of intent
In the end, a natural wine is more than a drink. It's a decision. It's a winemaker saying, "I trust my vineyard more than chemistry." It's a forgotten variety demanding to be heard. It's biodiversity in a bottle. Here, we only work with wines that respect this honesty. Valencian producers who don't compromise on the process. Wines that don't lie about where they come from or how they were made.
Because this is what radical terroir is about: trusting what grows in the earth, rather than what man invents.
Types of wines
Orange
White
Naturals
Red
Rosé
Minimum Intervention
Biodynamic
Biodynamic and Minimal Intervention Wines: Beyond Natural
Biodynamic agriculture goes a step further. It proposes that the farm function as a complete organism where everything is connected: plants, animals, soil, and lunar cycles. Producers follow biodynamic calendars to decide when to prune or harvest, use natural preparations, and work with the rhythms of the land. For many, it sounds esoteric. For those who practice it, it is the most honest way to cultivate.
The real challenge. Making minimal intervention wines, with or without biodynamics, requires a level of knowledge far superior to conventional winemaking. When you can't correct mistakes with additives, you have to prevent them from happening. This means perfectly healthy grapes, spontaneous fermentations with native yeasts, exhaustive control, and a great deal of experience.
We have to be honest: not all natural wines are good wines. Some are flawed because not all producers have the necessary experience. But when they are highly crafted, they offer an expression of terroir impossible to find in conventional winemaking. No masks. No corrections.
Why do we work with these wines?
Because they are wines that speak of the place where they were born, the year they were harvested, and the hands that crafted them. Uncompromising authenticity.
