Natural Wine from Central Europe?

9 min read

Most likely you already heard about natural wine or noticed some differences that natural wine is unfiltered, spontaneous fermented, hand-picked grapes and seeing picture of sheep’s in the vineyard. In most cases, natural wine doesn’t look or taste like a typical wine. But what do the differences mean and, more importantly, what is “natural wine” anyway?

To understand natural wine, let’s move first to the past.

Although natural wine might seem like a new discovery due to the given media attention, the truth is that natural wines have existed since 8,000 years ago. The community of generations has cultivated the vine and made wine from it to delight their spirits and wellbeing.

The Roman province of Pannonia

The Roman province of Pannonia, which covered parts of modern-day Hungary, Austria, Slovakia, Croatia, Serbia, and Slovenia, was known for its wine production. The Romans introduced grapevines and winemaking techniques to the region, and the local communities embraced these practices, developing their own unique styles of wine.

The Roman Empire had a significant influence on the development of wine culture in Central Europe, and many of the winemaking traditions that were established during this time continue to be practiced in the region today.

Austro-Hungarian monarchy 1700-1914

The Austro-Hungarian Empire was a large and diverse political entity that included many different nations and regions, and it had a significant impact on the development of wine culture in Central Europe.

The Austro-Hungarian monarchy was known for its love of wine, and many of the wine-producing regions within its borders, such as Austria, Hungary, Slovakia, Czech Republic were known for their high-quality wines. The Austro-Hungarian Empire also played a role in the spread of winemaking techniques and knowledge to other parts of Europe, and its legacy can still be seen in the wine cultures of the regions that were once part of the empire.

Beginning of Industrialization in the 20^th Century

Industrialization in the 20^th Century led to significant changes in the way grapes were grown and wine was made. Traditional viticulture and winemaking practices were replaced by more modern methods, which often resulted in the loss of local specificities and a sense of identity in many winegrowing regions.

The transition to industrial methods of production was a response to increasing demand for wine, but it also had negative effects on the quality and diversity of wines being produced. Many people believe that the traditional methods of viticulture and winemaking are still superior in terms of the quality and character of the wines they produce.

In the 21^th century

Nowadays, many people are rediscovering the value of traditional viticulture and winemaking methods. These methods are closely connected to nature and the passage of time, and they offer an opportunity to preserve the traditions and heritage of the past.

By returning to these traditional methods, we can create wines that are unique and reflective of their place of origin, rather than mass-produced and standardized. Many people believe that this is the key to producing high-quality wines that are truly special and memorable.

The values and philosophical intent of Natural Wine

• Small-scale
• Independent grape growers
• Sustainable vineyards, and capturing the authentic spirit of the region.
• A commitment to protect the microflora in the vineyards and cellars,
• Preferring Central European grape varieties
• Accepting the influence of the weather on the quality of the grapes. Accepting the nature as it is.

In terms of wine production, the focus is on preserving traditional methods and creating natural wines without any additives or manipulations.

The principles of ecological sustainable agriculture.

• Maintaining the fertility
• Biological activity of the soil,
• Preserving biodiversity
• Using protective agents and auxiliaries rather than synthetic chemicals.
• Emphasizes of using indigenous grape varieties that are well-suited to the local climate and soils.
• In terms of yield, the maximum is set at 40 hl per hectare
• All grapes are harvested by hand.
  

The practices to minimal intervention in wine production.

• Relying on biological, physical, and mechanical processes rather than chemical ones
• Protecting the environment, conservation of energy and resources.
• The use of genetically modified organisms and additives is prohibited, as is the use of selected yeasts.
• Cleaning of the must is allowed only through spontaneous sedimentation
• The use of foreign products is forbidden.
• Wine production technology, filtration, flotation, centrifugation, reverse osmosis, freezing, and vacuum distillation of musts are allowed.
• It is prohibited to adjust the acidity and sugar content of musts, and to modify musts by adding concentrated must or water.
• Fermentation and aging are preferred in wooden, ceramic, glass, or concrete containers without controlled fermentation.
• Total sulphites (SO2) levels must not exceed certain levels
• Sharp filtration, pasteurization, adjustment of alcohol and bouquet, and the addition of carbon dioxide, tannins, stabilizers, and other substances that distort the character of the wine are prohibited.

The values and practices are consistent with the principles of sustainable, natural winemaking. These principles focus on using small-scale, independent grape growers, sustainable vineyards, and traditional methods to create authentic wines that reflect the unique character of the region. The emphasis is on minimizing intervention in the winemaking process, protecting the environment, and using indigenous grape varieties.

These practices are aimed at producing high-quality, sustainable wines that are true to their origins and that do not rely on artificial interventions.

Authentist Charter Wine List

Resource

blog post

Natural wine from Central Europe

Dalibor Marko

May 30, 2023 9:28:18 AM

Natural Wine from Central Europe?

Read more