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  • Noel Diaz

The Path to Making Natural Wine



May 3, 2017

I had been following wine trends for a bit more than a couple of decades.

I tasted a lot of wine.  I had my opinions of what I liked and didn't like, but it wasn't always easy to say why. 

By the time I decided to make wine, I had some general ideas of how I wanted to do what I wanted to do.  For instance, I knew I liked the idea of low intervention, of not squeezing something to fit an aesthetic.  I told myself that I was ready to make wine naturally and to allow for the year over year vagaries that would result in my not manipulating a wine to be something it couldn't be on its own.

Now some might say that the whole winemaking act is unnatural, but I would argue that that isn't so.  Grapes, if left unattended will become wine on their way to becoming water, carbon dioxide, and a few minerals, the carbon cycle.  My idea, intent, was only to halt, or postpone, that end point.

I was set against adding agents that would alter the basic qualities of the grapes I received.  I knew I wanted to ferment without adding lab cultured yeasts, or enzymes, or adding acid, or de-acidifying, or adding water, or concentrating, or adding various poisons like copper or velcorin, or color, etc., etc.  There is a lot of "stuff" that can be added to wine, to make wine something of a creation rather than a reflexion.

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