Organic wines are made exclusively from organically grown grapes. Winemakers don’t treat
grapes and grapevines for organic wines with pesticides or herbicides in the vineyards. The
only exceptions to this rule are copper and sulphur, both derived from natural products to
fight against downy and powdery mildew. Organic wines are also bound by stricter
regulations on the addition of sulphites, which means they will generally contain less than
conventionally made wines.
However, the European organic label still authorises a long list of additives in the finished
wines (yeasts, enzymes, acids, etc.). Despite those additives being mostly harmless for your
health, we decided to work with winemakers who do not correct their finished wines to fully
express the terroir.
Biodynamic wines are made exclusively from biodynamically grown grapes. The biodynamic
concepts go back to the anthroposophical philosophy developed mainly by Rudolf Steiner at
the beginning of the 20th century. It considers organic farming within a whole ecosystem,
which must be naturally balanced and which ranges from the cosmic to biodiversity, soil and
plants. Technically, biodynamic winemakers work with the lunar cycles and use biodynamic
preparations to fight pests and diseases naturally. It’s a whole philosophy centred around
balance, nature and energy.
There is no regulated definition for natural wines. But generally, they are described as wines
from organically grown grapes, made from naturally occurring yeast without fining or
filtration. The only addition winemakers generally accept in natural wine is a small amount of
sulphite, often added at bottling. However, most winemakers won’t add anything at all.

They can be! You won’t find traces of harmful pesticides or herbicides in these types of
wines, for instance, or other chemicals that are allowed in the production of conventional
wine. Thus, organic, biodynamic and natural wines are generally considered healthier.
And if you ask us, they taste a lot better!
But above all, drinking organic, biodynamic and natural wines is also about being aware of
the fragility of the natural ecosystems. To this day, it remains the best way of enjoying wines
made with respect for our lands and terroirs.

Most natural wines will be vegan because they are usually not fined (a clarification process in which manufacturers may use animal products such as egg whites). However, there is no strict definition of natural wine, so there is no guarantee.Again, most biodynamic wines will be unfined (but not all), so they will not contain animal products. However, some vegans do not like to drink biodynamic wines because winemakers have used animals in the vineyard and as part of the biodynamic process – fromhorses at the plough to cow horns as a basis for the famous BD500 manure. There is no rule against using animal products in organic wines, so you may find them on your wine label.But don’t worry, we let you filter our wine catalogue to tell you exactly which wines are suitable for vegans.

No. Sulphites naturally occur during the fermentation process, so it’s impossible to find an
entirely sulphite-free wine. That is why almost all wine labels - sulphites added or not - will
read ‘contains sulphites’.
However, some organic, biodynamic and natural wines have no added sulphites. Sulphites
are anti-oxidant and anti-septic and help stabilise a wine. Many minimal-intervention wines
will have a small amount of sulphite added but at a much lower level than conventionally
made wines.

Pet-Nat is short for petillant-naturel and is an ancient form of creating sparkling wine. The
wine is partially fermented, then bottled, so the remainder of the fermentation happens in the
bottle, trapping CO2 in the form of gas, creating bubbles. The result is a refreshing, bright,
sparkling wine made for a party! They have gained popularity in recent years, particularly in
the natural wine movement.

When white wine is made from white grapes, you press the grapes, the juice runs clear, and
the skins are discarded. With orange (or skin contact) wine, the winemaker leaves the juice
and skins of white grapes to macerate together for a few hours, a few weeks, sometimes
even longer. The pigments and tannins of the skins leach out into the juice, making it
orange. The depth of colour will depend on the amount of pigment in the grape variety and
the length of maceration time.
Orange wines are an ancient way of making white wine and have risen in popularity over the
last few years thanks to their unusual flavours and textures, which many people love!