Natural Wine, etc.

Additives
'Natural Wine' is the antithesis in many cases of modern viticulture. Starting from the use of pesticides and herbicides to control of bugs and unwanted plant life, the chemical fortification of soils and the selective addition (see photo from Natural Wine, Other Stuff) of tannins, acids, the use of foreign yeasts as well as other chemicals to 'enhance' wine the final product attempts to create markets and/or match tastes that have acclimatized to a commercialized age. 


Isabelle Legeron, France's only Master of Wine, tells the story on her website That Crazy French Woman and with so much more information it's the best place to start as well as to gain a complete picture of the principles of permaculture or permanent sustainable agriculture.  For convenience, and hopefully to convince you to visit her site, I've repeated segments here.  An article to read along the way is Decanter.com August 26, 2011 Natural wines by Isabelle Legeron MW .


In the videos below, Isabelle Legeron's guest Mark Garrett, resident permaculturist at Soneva Fushi, a luxury desert island getaway in the Maldives, describes aspects of sustainable agriculture. 
  • Mark Garrett, Permaculturist: 'No dig' gardening and Viticulture



  • Mark Garrett: Permaculture & Real Sustainability




For more on Mark's work, go to That Crazy French Woman's website:
And a documentary about natural wine in California
And two articles with differing viewpoints re 'natural wine'
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