- Author: FRANÇOIS MOREL
- Publisher: Libre & Solidaire
- Language: french
- Date of publication: 04/2019
- Number of pages: 264
- Dimensions: 23 x 16 cm
- Weight: 350g
- ISBN: 9782372630542
Natural wine, natural wine, natural wine: the idea is first of all to mark the break with intensive viticulture, as little respect for the soil, the plant and the terroir as it is for the consumer. This idea thrives on the soil of a viticulture globally subject to the productivist requirements of the agrifood industry, and deemed as such definitely unacceptable by a growing number of winegrowers in France and elsewhere. “Natural” wine joins the notion of “organic” cultivation, but with a project extended to the entire wine production process, from the vine to the bottling. Unlike a wine industry that wants to adapt ecosystems, “natural” wine results from the choice of agriculture that adapts to ecosystems. Far from industrial design which uses and abuses fertilizers, pesticides, “selected” yeasts and bacteria, chaptalizing sugar, sulfur, acidifiers, etc., it is therefore a question of taking into account the living character. of this subtle and rich material that is wine.
Where many approximations confuse the idea of “natural” wine, this book sheds a precise, synthetic and documented light in order to:
- Discover the often unrecognized techniques of making a natural wine.
- Understand the complex life of wine and the dangers that “naturally” more delicate wines can encounter.
After having been editor in art history at Larousse. Francois Morel opens and runs for thirteen years a wine bistro favoring “natural” wines. For thirty years, he was a member and then editor-in-chief of the journal The Red & The White, magazine without advertising which has always been able to highlight authentic wines. He is the author of numerous books on wine.