When it comes to addressing issues related to stability and aging potential of their wines, natural winemakers take a different approach compared to conventional winemakers. They prioritize using minimal intervention techniques and letting the wines express themselves organically. Let’s dive into how natural winemakers tackle these challenges.
Minimal Intervention Techniques
Natural winemakers believe in allowing the grapes to ferment with their natural yeasts, without adding commercial strains. This can lead to a slower fermentation process, but it allows for a more complex and unique flavor profile to develop. Additionally, minimal intervention techniques include:
- Avoiding additives such as sulfur dioxide
- Limiting filtration and fining
- Using neutral vessels for aging
Biodynamic and Organic Farming
Many natural winemakers practice biodynamic or organic farming methods to ensure the grapes are as healthy and balanced as possible. By avoiding pesticides, herbicides, and synthetic fertilizers, the vines are able to develop a stronger immune system and produce higher quality fruit. This, in turn, can lead to more stable and age-worthy wines.
Extended Skin Contact
Some natural winemakers opt for extended skin contact during the fermentation process. This technique involves leaving the grape skins in contact with the juice for an extended period, which can enhance the wine’s stability and aging potential. The skins contain tannins and antioxidants that can act as natural preservatives and help the wine evolve over time.
Low Intervention Aging
When it comes to aging the wines, natural winemakers often choose to use neutral vessels such as old oak barrels, concrete tanks, or amphorae. These vessels have minimal impact on the wine, allowing it to develop and evolve without being overpowered by oak flavors. By letting the wine age naturally and undisturbed, it can develop complexity and character over time.
Embracing Variability
Natural winemakers are more comfortable with the idea of variability in their wines. They understand that each vintage, each batch of grapes, and each fermentation can yield different results. Instead of trying to control every aspect of the winemaking process, they embrace the natural variability and allow the wine to express its unique characteristics.
Monitoring and Adjusting
While natural winemakers prefer minimal intervention, they still monitor the wines closely throughout the aging process. They may adjust the levels of sulfur dioxide if necessary to prevent spoilage, or they may decide to bottle the wine earlier or later depending on its development. By staying attuned to the wine’s progress, natural winemakers can ensure its stability and aging potential.
Collaboration and Knowledge Sharing
Natural winemakers often collaborate with each other and share knowledge and experiences. By learning from one another and exchanging ideas, they can improve their techniques and overcome challenges related to stability and aging potential. This sense of community and camaraderie in the natural wine world fosters innovation and growth.