It’s not uncommon to pause before using the term natural wine without quotation marks, due to the complexity of defining this type of wine. Putting literal definitions aside, there is a broad consensus that natural wine should be produced from organically grown grapes, with little to no additives. Furthermore, it should undergo natural fermentation and not be refined or filtered.
This method of winemaking can push the wine’s profile beyond the usual spectrum. This could result in high volatility, or the presence of brettanomyces, or even oxidation. Furthermore, a few unfamiliar and even unattractive aromas could arise. This has led to severe criticism from journalists who, more often than not, have bluntly tagged natural wines as being unenjoyable.