Illustration by Ellen Surrey
It’s hard to deny that that “natural wines” are increasingly bantered about these days. From the cool kids who have been into the scene since it began to the newcomers eager to understand and appreciate the minimal intervention mindset, everyone seems to be intrigued by this category of wine and style of winemaking.
This interest, of course, extends to winemakers and producers as well.
But in cool-climate regions like Germany, with highly challenging weather and disease issues, making wines “au naturel” can be a risky proposition. And yet, many of the country’s winemakers are increasingly turning to such vine growing and wine production techniques.