Natural wine is having a moment. With growing interest in health, sustainability, and environmental impact, it’s no surprise that more wineries, wine shops, and restaurants are spotlighting this category. But what exactly is natural wine? At first glance, it seems straightforward—wine made without chemicals. But dig a little deeper, and it’s clear that the term raises more questions than answers. What chemicals are we talking about—pesticides in the vineyard? Sulfur dioxide in the cellar? The lack of clear definitions has left both consumers and winemakers in a gray area, with some stellar producers reluctant to identify as “natural” due to the inconsistency of the category.

Let’s break it down, starting with some common misconceptions about natural wine.