Due to customer demand, the production of natural and organic wines has increased in recent years. More wine producers are hoping to take advantage of this trend as more wine drinkers are prioritizing the health benefits of consuming natural and organic products.
Natural and organic winemaking is not new. The practice of producing wines without commercial additives (sulfites, yeasts, preservatives) dates back to ancient times. Many family-run wineries have continued these traditional methods over the generations despite the difficulty of avoiding modern processes. Fortunately for these producers, all things green, eco-friendly, and natural have become increasingly popular over time. As more people strive for a more natural and healthy lifestyle, they demand their beverages reflect these preferences.
Organic wine is made from organic grapes that are grown without using synthetic pesticides, herbicides, and other unnatural, chemical interventions—rendering them safer for consumption than conventional wines. For example, organic wines tend to have less sulfites (which can cause headaches after drinking for a small percentage of people). Wines labeled as “biodynamic” are not only made using organic components but created while considering the entire environment during the grape-growing and winemaking process (e.g., water usage). While more labor-intensive, biodynamic viticulture has positive long-term externalities for everyone.
Therefore, the “trend” of more people preferring organic and natural wines is most likely here to stay.