These wines are often produced in mass quantities. The production houses use oenologists and products developed in a laboratory. These inputs are designed by companies specializing in agricultural biotechnology. We are talking about large companies with research labs- an organized sales forces and lobbyists.

The wines are elaborated according to the practices of conventional agriculture. It is proposed here to reduce the use of synthetic products. The reasoning for this notion is not certified and will never be certified unless it is put into perspective. Some producers use this term solely for consumerism without foregoing the use of potentially harmful products. Others have a sincere approach and make real efforts to limit the use of processed products. To fully understand this category of agriculture, you must learn and understand how the winemaker works.

This method of agriculture exploits the soil in a natural way. The winemaker who produces a wine from organic farming works to strengthen the defenses of the vine to limit treatments. Sulfur and copper treatments are most often used against persistent vine diseases such as downy mildew and powdery mildew. This type of agriculture is the first step towards the restoration of soil health.

Organic wine complies with the European regulation which limits the use of certain inputs during the vinification of grapes from organic farming.

Wine from an agriculture that aims to rehabilitate, boost, and intensify organic life in the environment where the vine grows. This approach consists of intensifying exchanges between the plant and its environment (land and air), so as to obtain better grapes and therefore better wines. The biodynamics seeks to reinforce the vitality and the resistance of the plants. On the one hand, we improve the natural exchanges between the soil and the roots in order to optimize the expression of the soil in the grapes. On the other hand, we take into account the relationship between the sky and the leaves to understand the vegetative cycles. All human intervention is practiced on the vines according to a lunar calendar exposing the vegetative cycles.

This approach pushes the boundaries of organic farming, reaching beyond certifications. It is an agricultural mode of action that involves a systemic and sustainable approach to the ecosystem. The diversification of crops on the same piece of land is one of the key principles of this approach. The greater the biodiversity, the more the ecosystem becomes able to self-regulate and therefore replacing the actions posed by humans. In viticulture, a winemaker must completely rethink the configuration of the vineyard and its operation. By leaving room for other species of plants and trees, or hives for example, the spreading of the vineyard becomes inevitable. Also, animal contribution is important for the production of natural fertilizers, weeding, and eating certain harmful insects, etc.

The vinification practiced by those who practice permaculture are usually conducted as naturally as possible.

We are talking about winemaking without inputs, except for a tiny dose of sulfur. We seek to produce with the least possible human intervention, we avoid mechanical processes such as flash pasteurization, high-pressure pumping, reverse osmosis and violent filtration. The fermentations are started with native yeasts, which is why it is necessary to use grapes grown in organic farming, biodynamic or equivalent. Manual harvesting allows you to harvest healthy grapes-an essential aspect in a context where it is impossible to correct the wines.

To date there is no universal certification or consensus on the definition of natural wine. Beyond everything it is the commitment of winemakers to seek the original taste of wine. The AVN is an example of an association that proposes a specification for natural winemaking.

Expression used to qualify spirits made from grain, not from a neutral alcohol bought as raw material from an industrial distillery. According to this standard, the artisanal distillery must process the grain itself to obtain the alcohol that will be used to produce the product that will be bottled. This mainly involves baking, fermentation and distillation.

Although there is no formal definition of this term, it is used to describe a new generation of small breweries specializing in barrel ale production which is unfiltered and unpasteurized. We know a very interesting microbrewery experimenting with artisanal lager production.