Not really. Based on the contemporary definitions of natural wine, we share many similarities but not the whole thing. Our philosophy can simply be put down to: ‘Dirt-First’. If the climate & site are matched to the correct variety & viticulture, then irrigation should not be required and the vineyard can drastically reduce the need for pesticides, herbicides or fungicides, encouraging the prospect of regenerative farming. If the vineyard is in ecological balance, we can ensure the fruit is too. Wild fermentation becomes far easier when natural acidity is in check, with no need to make additions of acid prior to fermentation. With healthy fermentation, we can play with hands-off winemaking such as no fining or filtration, and even going as far as eliminating the need for sulphur. That doesn’t mean we don’t intervene if we have to. We just wait for something to go wrong first…this has become known in the industry as minimal intervention.