When it comes to natural winemakers and their approach to technology in the vineyard and winery, they tend to take a more hands-off approach compared to conventional winemakers. They prioritize minimal intervention and a focus on organic and biodynamic practices. Let’s delve deeper into how natural winemakers navigate the use of technology in their craft.
Technology in the Vineyard
Natural winemakers believe that the health of the vineyard begins with the health of the soil. They prioritize sustainable practices that promote biodiversity and overall vineyard health. Here’s how they approach technology in the vineyard:
- Minimal use of synthetic chemicals: Natural winemakers avoid the use of synthetic pesticides and herbicides, opting instead for organic and biodynamic alternatives to promote soil health and biodiversity.
- Hand harvesting: Many natural winemakers choose to hand-harvest their grapes, believing that this method allows for better selection and quality control.
- Use of cover crops: Cover crops are often planted between vineyard rows to prevent erosion, promote soil health, and provide habitat for beneficial insects.
- Biodynamic practices: Some natural winemakers follow biodynamic principles, which emphasize the interconnectedness of all aspects of the vineyard ecosystem.
Technology in the Winery
Once the grapes are harvested, natural winemakers continue their minimal intervention approach in the winery. Here’s how they approach technology in the winery:
- Native yeast fermentation: Natural winemakers often rely on the native yeasts present on the grape skins and in the winery environment to ferment the wine, instead of using commercial yeast strains.
- No additives: They avoid the use of additives such as sulfites, enzymes, and fining agents, choosing instead to let the wine ferment and clarify naturally.
- Low intervention: Natural winemakers believe in letting the wine express its terroir without excessive manipulation, such as filtration or excessive oak aging.
- Minimal sulfur use: While some natural winemakers choose to add minimal amounts of sulfur as a preservative, others opt for no sulfur additions at all.
Challenges and Considerations
While natural winemakers’ approach to technology may have its benefits, it also comes with its challenges and considerations. Here are a few to keep in mind:
- Risk of spoilage: Without the use of synthetic additives, natural wines may be more susceptible to spoilage if proper hygiene and winemaking techniques are not followed.
- Inconsistent results: Natural winemaking can be more unpredictable, as the reliance on native yeasts and minimal intervention can lead to variations in the final product.
- Economic viability: Natural winemaking practices can be more labor-intensive and time-consuming, which may not always be economically sustainable for all wineries.