While the term natural, is still not fully recognised and accepted throughout the wine world there is already a huge trend towards the consumption of natural wines. Greek natural wines are produced with grapes deriving from organic or biodynamic cultivation, minimum interventions during vinification, no chemicals or pesticides, no artificial yeasts, bacteria, vitamins, nutrients, acids, or sulphites. To put things straight the term natural wines doesn’t mean that regular wines are not natural and therefore not equal in quality, but natural wines have a different overall production philosophy that requires more effort in the vineyard and during vinification.

The producers of Greek natural wines see the vine, the roots, the soil, the environment as a living thing and they avoid the use of anything that is not beneficial for its wellbeing. The question of course being that any production method cannot be rigid and determined by a very strict set of rules. This is a living process which will need new innovative approaches in order to avoid difficult conditions including weather, pests and different diseases that can easily destroy the total production in just a few days. Two important methods of no intervention production during vinification are very prominent today and are followed by Greek wine producers who produce natural wines. The methods of world famous masters of winemaking Max Léglise and Jules Chauvet. According to these methods vines come from old seedlings immune to phylloxera, one of the worst enemies for the vines themselves. These vines which usually possess unique characteristics due to their age, produce wines that are exceptional while they offer the possibility of no intervention.