Coronavirus - pulling together naturally...

An introduction to the wines at the fair

Some maintain that wine has never been better, cleaner, more consistent, or travelled so well as it does today. Equally, wine has never been made with so many pesticides, additives, preservatives and processes. Most wines, including some Bordeaux crus classés, Champagne Grande Marques and household brands are nowadays no longer made exclusively from grapes. They are products of the agrochemical food industry. The concept of wine’s ‘poetry’, its artistry or romantism, or indeed its exceptionality as a product with a sense of place is becoming rarer.

Wines at RAW WINE are not that. They are natural, artisan products. They come from organic agriculture, as a minimum, but may also be from farms that are biodynamic or use permaculture or perhaps the Fukuoka model. The agricultural practices used are sustainable. What sets the wines apart though from other conventional organic and biodynamic wines, is that they are made naturally in the cellar.

It is difficult to comprehend how rare this is unless you understand where the vast majority of wine is at today. RAW WINE is therefore committed to transparency, as Isabelle Legeron MW says “my aim is to promote transparency in the wine world in order to support the art of authentic wine production. I want to help people think about what they drink. It is not about condemning practices; it is about raising awareness so that people can decide what they drink. At the moment, they can’t.”

The Charter of Quality

RAW WINE is about fine, low-intervention organic, biodynamic and natural wines that are true to where they are from – that have an authenticity of taste that most wines today have lost.

We believe that one of the fundamental tenets for producing expressive, living wine is a vibrant, healthy vineyard with soil that is full of life – bugs, natural yeasts and a thriving ecosystem within which the vines thrive independently. Vines that do not need man as a crutch to survive. We therefore promote agricultural practices that make this happen. These include (but are not limited to) the likes of biodynamics, organics and permaculture.

Once the grapes hit the cellar, we like them to not be heavily processed or have lots of additives added to them. We prefer the resulting wine to just be – better for our health (if done properly) and certainly better for taste. We definitely require indigenous yeasts to ferment the wine – no lab-bred, inoculated, aromatic (or even non-aromatic) ones (with the exception of the traditional sparking method – see our Charter below – although we would like to stress that there are lots of delicious pétillants naturels around that are totally free of inoculated yeast…).

The trickiest additive to our mind is SO2. Even within the natural wine world itself, there is much debate around how much is too much. Indeed, Isabelle Legeron MW promotes as limited a use of SO2 as possible and there are many delicious examples of wines that use none at all.

Different wine associations impose different limits on their members, all of which are significantly below the accepted levels for conventional wines. Since RAW WINE welcomes growers from different associations, and indeed growers from no wine association at all, the total sulphites vary significantly not only from artisan to artisan but also from wine to wine, even within a single artisan’s portfolio. Each wine’s total sulphite level is available on its artisan’s profile.

The Charter itself:

All wines presented at RAW WINE have to meet the following criteria:

  • The entirety of the domaine from which the grapes are issued must be farmed organically and/or biodynamically.
  • Grapes must be hand-harvested.
  • No yeasts may be added, except in the case of the second fermentation of sparkling wines, when neutral yeasts may be used. This information will be included in the catalogue.
  • No blocked malolactic fermentation.
  • No winemaking additives (yeasts, enzymes, vitamins, lysozymes etc) may be used in the cellar except for low levels of sulfites. You will be asked to supply analysis paperwork detailing total levels of sulfites for each wine you are presenting at RAW WINE. These levels will be included in the RAW WINE catalogue and on the RAW WINE website. If you do not add any sulfites whatsoever, the mention “no added sulfites” will appear instead but we do require analyses and the total SO2 will appear on the wine’s information. ** Please note: no sulphite totals may exceed 70 mg/L regardless of colour or style.
  • No ‘heavy-manipulation’ has been carried out using winemaking gadgetry such as reverse osmosis, cryo-extraction, spinning cone, and so forth.
  • No sterile filtration or pasteurisation.
  • Most of the wines showcased will not have been fined or filtered. If your wine has been fined or filtered, it will be clearly labeled as such. Only vegan or vegetarian friendly fining agents allowed.