Natural wine is also called natural wine. Do you know how it started?
The natural wine trend began in the Beaujolais region of France.
After the Second World War, the region’s obsessive pursuit of production to meet the Beaujolais nouveau boom led to overplanting of vineyards and the rise of chemical farming, with the use of pesticides and herbicides.
There is also chaos in the local winemaking industry: many use specific artificial yeasts to speed up the fermentation process and add bubblegum flavor to their wines, while others add sugar to balance out the high acidity of immature fruits…
Over time, the soil fertility of Beaujolais vineyards has been severely degraded, with some needing to lie fallow for more than a decade before they can continue growing grapes.
At the same time, the quality and reputation of local wines have plummeted.
In the 1970s, a group of winemakers led by Jules Chauvet realized the scale of the problem.
They began advocating more natural methods of growing and winemaking, calling for an end to the use of pesticides and herbicides, organic farming, minimal human intervention in the winemaking process and the use of natural yeast to make different and more environmentally friendly wines.
Their success has caught the attention of the wine world, leading winemakers around the world to re-examine their growing and winemaking methods and pay more attention to sustainable vineyard development.
Today, the natural wine movement is also thriving in the Jura and Loire valleys in France, Spain, the United States and Australia.
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