6 Ways Natural Wine Production Benefits the Environment

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The trend of natural wine production has been on the rise in recent years, but it’s more than just a fashionable choice. Natural winemaking has many environmental benefits, making it an excellent choice for eco-minded wine enthusiasts. Continue reading to learn about the six most significant environmental benefits of natural wine production.

What Is a Natural Wine?

Natural wines are made with minimal intervention, using organic or biodynamic farming practices and without synthetic pesticides, herbicides, or other chemicals. Natural wine production prioritises sustainability and the health of the soil, vines, and surrounding ecosystem.

6 Ecofriendly Benefits of Natural Wine Production:

1. Low Carbon Footprint:

Natural wine production uses fewer resources than traditional methods, meaning it has a substantially lower environmental impact. Since natural wine does not require the use of chemical fertilisers and pesticides, the carbon emissions associated with their production are reduced.

Additionally, natural winemakers often use more sustainable farming techniques, such as crop rotation and cover cropping. These practices further reduce the environmental impacts of natural wine production by reducing water runoff and soil erosion. Not to mention, natural wines are typically made using local grapes, reducing the amount of fuel needed to transport them from place to place.

2. Promotes Biodiversity:

Natural wine production is a great way to promote biodiversity in the environment. It involves less or no use of chemical fertilisers, herbicides and pesticides, which can damage the soil and water quality, as well as reduce biodiversity. Instead, natural winemakers focus on sustainable practices that help maintain a healthy and diverse ecosystem in their vineyards.

These practices include planting different varieties of grapevines and other plants that provide natural pest control and attract beneficial insects. Additionally, they often employ composting and mulching techniques to reduce water consumption and improve soil health. This helps promote a balanced and healthy environment in the vineyard and beyond. The result is a healthier ecosystem with more diverse plant and animal life.

3. Improved Energy Efficiency:

Natural wine production is much more energy efficient than traditional methods. The entire process, from growing grapes to bottling and labelling the wine, is significantly less energy-intensive than industrial winemaking. In addition, natural winemakers rely heavily on manual labour rather than technology, which reduces electricity usage and associated emissions.

Additionally, natural winemakers often minimise the use of pumps, instead using gravity to move musts, wines and juices around the winery. This further reduces energy consumption and carbon emissions. By using fewer pumps, natural winemakers can cut down on the amount of electricity used and help reduce their overall carbon footprint.

4. Reduced Waste:

Making natural wines, such as organic red wine, could reduce the amount of waste created in the process. Since the wine is produced without the use of chemicals, fertilisers, and preservatives, there is no need to dispose of excess chemical-containing waste. In addition, natural winemakers also typically use reusable containers and bottles rather than single-use containers or packaging materials.

This reduces the amount of waste created by natural winemaking significantly, which helps to reduce the overall impact on the environment. Natural wine producers also tend to be more conscious about waste management practices and strive to recycle, reuse, and compost materials whenever possible.

5. Better Soil Health:

Natural wines are made with minimal manipulation, meaning that the grapes used for the wine have been harvested from the vineyard in the most natural state possible and then processed with minimal technological intervention. Furthermore, the soil in which these grapes are grown will remain undisturbed, allowing for a higher level of microbial activity and better absorption of nutrients into the soil.

The natural process of composting and crop rotation used in natural wine production also helps to improve soil structure, allowing for better drainage and aeration, which can lead to better overall soil health. And as mentioned earlier, the lack of chemical use will also benefit soil health. All of these factors combined lead to a healthier and more productive vineyard.

6. Less Pollution:

The production of natural wine helps reduce the number of pollutants released into the environment. Since it is preservative free wine, there is less risk of chemical runoff into surrounding ecosystems. Also, the use of renewable energy sources such as solar and wind power help reduce the emissions associated with energy production.

The production of natural wines is growing in popularity as consumers become more aware of the environmental consequences of the wine industry. By prioritising sustainable farming practices, reducing chemical use, and promoting biodiversity, natural wine producers can create a wine that is both delicious and environmentally friendly.