With an increasing focus on sustainability, the concept of low intervention wine has become a hot topic in the wine world. These wines are made - as a minimum - without the use of chemical and synthetic pesticides or herbicides, and utilise native and wild yeasts rather than commercial ones. Some will be certified organic, or even follow the principles of biodynamics, which is a holistic winemaking system that has become both fashionable and controversial. However, all the wines in this case represent the best efforts of the winemaker to produce a good wine with the lowest intervention they believe necessary. While none of these wines are sulphur free, they will contain minimal amounts of sulphur, well under existing regulations. As a result, the flavour profiles will differ from conventionally made wines, opening up new horizons or flavour as well as challenging our preconceptions (often based on large-scale, technically correct winemaking) of what wine should taste like.
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