Scoring Weight: 45%

Soil used for producing natural wine should not be tilled and grapes should be carefully handpicked and cultivated according to Organic and/or Biodynamic standards.

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Organic standards mandate the exclusion of synthetic elements such as pesticides and fertilizers, emphasizing a more natural approach to cultivation. Biodynamic principles go further by treating the vineyard as a holistic ecosystem, considering cosmic influences as well.

Grapes designated for natural wine production undergo a distinct process. They are exclusively handpicked, a practice that requires meticulous attention to detail. This selection process is grounded in adhering to either Organic or Biodynamic standards, or both.

The combination of handpicking and cultivation according to these standards is central to crafting natural wine. It ensures a symbiotic relationship between human intervention and nature, resulting in a wine that mirrors the care put into its creation. This approach not only influences the flavor but also the ecological footprint of the final wine.

Scoring Weight: 20%

The wines must adhere to a maximum limit of 70ppm for total sulfur dioxide content and no additives should be used in production.

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Finished natural wines should stand subject to a stringent criterion: a maximum ceiling of 70 parts per million (ppm) for their total sulfur dioxide content. This limit underscores the commitment to ensuring that the wines maintain a delicate balance between preservation and the expression of their inherent characteristics.

Furthermore, a fundamental principle that guides the creation of natural wines is the deliberate exclusion of additives throughout the entire production process. This unwavering stance against the incorporation of supplementary elements serves as a testament to an unyielding commitment to the purest manifestation of winemaking artistry. By forgoing these additional substances, the objective is to grant paramount significance to the grapes and their innate components, thereby permitting the final wines to authentically mirror the terroir and the intricacies of the grape varietals from which they derive.

Consequently, the steadfast adherence to a sulfur dioxide content limit of 70 parts per million and the deliberate omission of additives during production collectively encompass the core of aspiring for genuineness and safeguarding the wine's distinctive identity. This underscores a dedication to crafting wines that not only conform to exacting standards but also encapsulate the very essence of the grape and the land from which it draws its origin.

Scoring Weight: 15%

Fermentation of the wine should occur using natural yeast strains that are native to the environment, as well as certified organic yeast. Enzymes should not be used during the production process.

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In the world of natural winemaking, the fermentation process is key. It's when the sugars in the grapes change into the flavors we taste in the final wine. In this process, the type of yeast used is very important.

For natural wine, using yeast that's already in the vineyard is crucial. These yeasts are there naturally and help the wine show the unique flavors of where the grapes are grown. This approach makes the wine taste more complex and connected to the environment.

Certified organic yeast can also be used. This yeast follows the same organic rules as the grapes, keeping everything consistent and natural. This is important because sometimes the natural yeast might not be enough or might behave in unpredictable ways, so using certified organic yeast helps keep things under control while still following the natural principles.

What's avoided in natural winemaking is using enzymes. These are chemicals that can be added to the grapes to help with fermentation. But in natural wine, the idea is to let the yeast and grapes do their thing on their own. By not adding enzymes, winemakers are staying true to the idea of keeping things simple and close to nature.

The choice of yeast and the decision to skip enzymes both play a big role in making natural wine what it is. It's all about letting the grapes and the yeast create the wine in a way that reflects where they come from, without too much interference.

Scoring Weight: 15%

The fining agents used should be vegan. Coarse filtration is allowed, but diatomaceous earth pads cannot be used.

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In natural winemaking, even the smallest details matter. The fining agents used need to be vegan, fitting with the idea of minimal manipulation and ethical choices. Coarse filtration, which removes larger particles from the wine, is allowed, but using diatomaceous earth pads for this is not allowed. This shows a commitment to sustainability, as diatomaceous earth is not environmentally friendly to extract. These rules reflect a deep dedication to making wine in a way that's respectful to nature, animals, and the environment.

Scoring Weight: 5%

Incorporating a social impact category acknowledges the broader influence of winemaking on workers, the environment, and local communities, emphasizing the need for ethical and sustainable practices.

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Integrating a social impact scoring category into the assessment of natural wines is essential to reflect the comprehensive ethos of sustainable winemaking. This category delves beyond the glass, acknowledging that the journey from vine to bottle involves more than just the final product.

Evaluating factors such as labor practices, carbon footprint, and the relationship between management and the vineyard acknowledges the broader impact of winemaking on people, the environment, and local communities. By asking questions about worker treatment, carbon emissions, and management proximity, we shed light on the social responsibility of producers and encourage a more holistic approach to crafting wines that not only delight the palate but also uphold ethical and sustainable practices.