Bristol Natural Wine Fair 2027

Natural wine has no single legal definition, but broadly refers to wine made with minimal intervention: organically or biodynamically grown grapes, fermented with indigenous (wild) yeasts, with little or no sulphur dioxide added, and without the winemaking additions common in conventional wine (commercial yeasts, enzymes, fining agents, acidification or de-acidification). In practice, natural wine exists on a spectrum — some producers use very low sulphur; others use none at all. The resulting wines can be more variable than conventional wines and sometimes show characteristics (cloudiness, slight refermentation, volatile acidity) that would be considered faults in a conventional context but are accepted or valued by natural wine drinkers. See natural wine explained and the natural wine sulphite debate.

Biodynamic viticulture is an approach to farming developed from Rudolf Steiner's 1924 lectures, treating the vineyard as a self-sustaining organism. It requires organic viticulture (no synthetic pesticides or herbicides) and adds: planting and harvesting according to a lunar calendar; specific herbal preparations applied to soil and vines; and a holistic view of the farm as an ecosystem. The approach is certified by Demeter International. Some of the world's most celebrated producers use biodynamic methods (Domaine Leroy in Burgundy, Zind-Humbrecht in Alsace, Chapoutier in the Rhône) though the scientific evidence for its advantage over high-quality organic viticulture alone remains contested.

At dedicated natural wine fairs, all producers have been selected on the basis of their methods. Each producer's stand will typically display their farming certification (organic, biodynamic, or self-described low-intervention), and most producers are present in person — the best source of information is simply to ask. Look for Demeter (biodynamic) or Ecocert/AB (organic) logos on labels. Wines described as "vin nature" in France come closest to a regulated term, having been established by the Syndicat Vin Méthode Nature. See natural wine explained for the full definitions.

Conventional wines are clarified through fining and filtration before bottling — processes that remove particles that might cause cloudiness or sediment. Natural winemakers typically avoid these steps, so some natural wines are bottled unfined and unfiltered, making them hazy or cloudy in appearance. The cloudiness is protein, yeast cells or tartrate crystals in suspension — none are harmful, and some drinkers associate it with authenticity. The cloudiness does not correlate with quality in either direction: some of the world's best wines (Burgundy Grand Cru, aged Champagne) also develop sediment or haziness in bottle.