There are few raw wine growers only per country, but the demand will considerably increase, when this wine trend really kicks in.

The slogan from the video above "Being as close to the grape as possible" says it all: There should be nothing else in the bottle but wine. And there will be much more taste...

In spite of that simple and great philosophy some organic winemakes do use sulfite for stirilization or to stop the fermantation process. But most of the organic and biodynamic winemakers say "If you have once skipped taking sulfite (SO2), and you tasted the difference, you'll never want to change back."

At least this is a question of risk you take, that the wine may spoil, if you do not sterilize it. The allergics to sulfites will be all thankful for majority of winemaker do not add sulfite to their raw wines anyway or they keep the amount as low as possible. But no sulfite added does not mean sulfite-free! During the fermentation process some sulfite will come up naturally. This is important to know.

Over the last few years a couple of special organic wine fairs have internationally established, which draw many winelovers to their tasting tables and workshops.

The following two videos show two wine fairs devoted to natural wine:

The RAW wine fair takes place annually in New York, London and Berlin and is promoted Frenchwoman and Master of Wine Isabell Legeron. She is a true ambassador for natural wine. Over 100 wineries show up in each venue.

The Real Wine Fair takes place in London on regular basis, where over 150 winemakers from all over the world present their organic wines to over 2,500 potential customers.

Armenia and Georgia were less known in the wine world, but they are about to become the new stars on the natural wine scene.

Two great events I'd like to join, too!

Good news for all vegans and vegetarians: Because natural wine in normally not fined and mostly not even filtered, you may consider all natural wines basically vegan friendly. When in doubt, as the winemaker. For sure they will answer your question in a much more understanding way than many ordinary winemakers do, who oftenly just don't care or they don't want to guarantee it.

Isabelle Legeron MW explains the two different world of conventional and natural wine world on a symposium in Sweden.

Isabelle brings us into consciousness, how brain-washed our conventional wine industry is today. By the nice example, how a certain wine has to taste to be "right" according to an "expert" is the mindset of the conventional wine world that rules the mainstream and how students are being taught to become proficient in a certain way.

If you put a e. g., a conventionally made Sauvignon Blanc wine against a naturally made wine of Sauvignon Blanc grapes from the same area, you may taste a completely different wine. Surely you'll taste much more flavours compared to the conventionally made wine.

When to choose the grape varietals in natural wine you have to realize there are three groups of winemakers: 

1. Winemakers who produce wines from commonly known grape varietals like Sauvignon Blanc, Gewürztraminer, Dornfelder, Pinot Noir, etc.
2. Winemakers who produce from ancient varieties like Ribolla Gialli, Sumoll Blanco (white) or Pignolo, Sumoll, Terragonese (red) only, because they want to make a radical cut withe the mainstream.
3. Winemakers who take both.

This is actually the door to a new world of understanding wine beyond mainstream-shaped wine opinions. You shall learn to accept both worlds to become really more proficiant in wine.