When you pour a glass of wine and take that first sip, you’re tasting more than just grapes. You’re tasting the story of a place: the soil, the air, and even the tiniest organisms that call it home. In the world of natural wine, this story is told most authentically through spontaneous fermentation — a process that celebrates the wild yeast that lives on grapes and in cellars.

Wine is often boxed into rigid categories: varietals, regions, scores, and awards. While these benchmarks can guide us, they rarely tell the full story. The way we experience wine—its energy, its essence, its connection to us—is something profoundly personal.

Natural wine. The term itself feels alive, doesn’t it? It evens feels good just saying it, conjuring up images of sun-soaked vineyards, untouched grapes, and the raw, unfiltered magic of nature. But what does "natural wine" actually mean? And why is it dividing the wine world so fiercely?