Natural & Low-Sulfite Wines
A movement, not a category. Over the last 20 years, a small but influential movement of winemakers has been making wine with little or no added sulfites. It's called natural wine, low-intervention wine, or vins vivants (living wines). The wines are different — more unpredictable, more alive, sometimes more flawed.
The principles: native yeast fermentation, no added enzymes, minimal or no sulfites at bottling, no filtration. The wines often look cloudy, taste slightly funky at first, and evolve in unexpected ways. Fans love this — purists object.
There's no legal definition of “natural wine” yet. Some certifications exist (Triple A, Vin Méthode Nature), but most natural winemakers operate on word-of-mouth and trust. Argentina has a small but growing scene, especially in the Uco Valley and around Tupungato.
