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Unfined
Cloudiness and sediment naturally occur as part of the winemaking process. When grapes are pressed, particles such as pulp, grape skins, live or dead microorganisms (yeast and bacteria) remain.
Conventional winemakers want to remove this sediment, yeast and bacteria before it’s bottled to ensure that the wine looks clear. There are various processes for settling/fining wine to ensure the wine looks clear by using binding agents. These can include egg whites, casein (a milk protein), isinglass (fish product), gelatin or other animal, plant, or synthetically made compounds.
However, with natural winemaking, there is no intervention - some producers prefer to let the wine fully settle before bottling, or others will just leave the sediment in the bottle for added texture, complexity and taste.
Minimal intervention, maximum character.
Conventional winemakers want to remove this sediment, yeast and bacteria before it’s bottled to ensure that the wine looks clear. There are various processes for settling/fining wine to ensure the wine looks clear by using binding agents. These can include egg whites, casein (a milk protein), isinglass (fish product), gelatin or other animal, plant, or synthetically made compounds.
However, with natural winemaking, there is no intervention - some producers prefer to let the wine fully settle before bottling, or others will just leave the sediment in the bottle for added texture, complexity and taste.
Minimal intervention, maximum character.
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