Natural wine

Some sources claim that the movement started with winemakers in the Beaujolais region of France in the 1960s. Several winemakers, namely Marcel Lapierre, Jean Foillard, Charly Thevenet, and Guy Breton, sought a return to the way their grandparents made wine, before the incursion of pesticides and synthetic chemicals that had become so prevalent in agriculture after the end of World War II. They became affectionately known as The Gang of Four.^[3] They were heavily influenced by the teachings and thoughts of Jules Chauvet and Jacques Neauport,^[4] two oenologists who studied ways to make wines with fewer additives. For quite some time the town of Villié-Morgon became a place for like minded winemakers to congregate and become influenced by the Gang of Four. Gradually this movement spread to other regions of France, and since has spread across the world, gradually gaining in popularity and attracting newer younger winemakers in more and more regions of the world, particularly in.

Traditional natural winemaking practices exist in various regions. Historically, natural wine has been connected to the German Lebensreform movement, where it gained popularity in the late 19th and early 20th centuries.^[5]

In Georgia some authors are drawing connection between contemporary natural wine making movement and the writings of the Georgian author Ilia Chavchavadze. In the end of 19th century poet and politician, Ilia Chavchavadze penned a series of articles responding to contemporary critics of "backward" natural winemaking practices, later collected and published under the title "Georgian Winemaking." Some of famous quotes from the letters of Chavchavadze are: ..."The true purpose of winemaking, its beginning and end, is to make wine naturally, following the process by which nature itself transforms grape juice into wine"..."The primary virtue of every kind of food or drink must be to benefit the body, and not to harm it. Can transforming grape juice through artificial adulterants really be so attractive as to justify dispensing with our way of winemaking, which is focused on purity, on ensuring that the juice is not damaged by any additives, and on preserving the wine's own natural character?"^[6][7]

Natural wine historically has lacked universal legal definition. Hence, production standards have generally been shaped by producer associations and private certification schemes rather than by national legislations.^[8][9]

However, in 2020 France introduced the voluntary label "Vin Methode Nature", a certification which is developed by natural wine producers but recognized by French Government. The label does not provide a legal definition of natural wine; however, it sets out requirements for vineyard management, fermentation methods and the use of additives.^[10]

In 2026, the Parliament of Georgia approved the amendments ^[11] to the law on "Vine and Wine" where definition of natural wine is introduced. Under this law natural wine (ბუნებრივი ღვინო) is defined as "wine produced through the spontaneous fermentation of organically grown grape must". Also, this law prohibits "the use of oenological practices and substances otherwise permitted under general winemaking regulations, with the exception of sulfur dioxide, which must be limited to a maximum concentration of 40 mg/l".

Natural wine has been the subject of debate within the wine industry, particularly due to the absence of a universally accepted definition and standards. Critics argue that low-intervention practices can lead to greater variation in quality, stability, and consistency between bottles and vintages. Some also point to the presence of sensory characteristics, such a elevated volatile acidity, that are often considered faulty in conventional winemaking. Supporters, however, view these traits as part of the diversity and authenticity of low-intervention wines. The term "natural wine" has also generated discussion regarding its use in marketing, regulation and its distinction from organic and conventional wine production.^{[12][13][14][15]}

The Natural wine market has grown since the early 2020's. Industry estimates valued the global market at approximately US 2.8 billion in 2025, with further growth projected to reach US $6.1 billion in 2036.^[16] The number of venues offering natural wine worldwide has also increased substantially between 2021 and 2024, while demand has been particularly strong in cities such as Paris, Copenhagen, London, New York, Tokyo, Tbilisi. In France, natural wine accounted for about 2% of wine estates in 2024. The growth of natural wine has also been associated with increased demand for locally produced artisanal and organic food products, particularly through natural wine bars and restaurants that emphasize local sourcing and food pairing.^[17]