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Natural winemakers reject many modern interventions in favor of the artisanal practices of the past (eg the use of amphorae). Their goal is the motto: “Nothing added, nothing taken away.” However, natural wines do not have any certification or clear rules. In practice, we place in this category wines with the least possible interventions, which have been fermented with native yeasts and with an absolute minimum of added sulfur SO2 (mostly only during bottling) or even no added sulfur. Natural wines can come from grapes from conventional as well as sustainable viticulture. However, most natural winemakers claim that only grapes from organic or biodynamic viticulture should be used for their production. Natural winemakers often claim that their wines better express the origin of the grapes (terroir) than wines from conventional wineries. On the other hand, other winemakers believe that certain interventions or additives (eg SO2) can be beneficial and bring out the best in wines.