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Baudains: ‘Natural wines don’t stink’

In the first of a monthly column exclusively on Decanter Premium, Richard Baudains considers the evolving winemaking approaches to natural wines.

It is legitimate to hesitate before writing natural wine without inverted commas, given the difficulty in defining what might actually constitute natural wine. Despite the grey areas, and leaving aside the semantics of ‘natural’, there’s a general understanding that a natural wine will be made from organic grapes, with few or no additives or manipulation, probably with spontaneous fermentation and without fining or filtering.

This approach to vinification can take wines outside many peoples’ comfort zones, with the risk of excess volatile acidity, brettanomyces, and oxidation – but also a whole raft of other unfamiliar and frankly unpleasant aromas which incur the wrath and indignation of journalists who, in no uncertain terms, have largely branded natural wine as undrinkable in the past.

Scroll down to see notes and scores for 10 (non-stinky) Italian natural wines

10 Italian natural wines that don’t stink:

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