Natural Wines

Natural wines are one of the most exciting and quickly-growing segments of the wine market, with consumers loving the innovative styles and rediscovery of ancient grapes and techniques, combined with an approach that shies away from artificial additives to wine such as colourings and preservatives. However, what doesn’t deliver quite such excitement is the high rate of bottle variability, with a recent study showing clearly-identifiable faults in 45% of natural wines tested.

Bottle variation is a huge challenge when it comes to a consumer finding they love your product, only to re-purchase and have a very different experience. It also makes it harder to recommend to friends, if you don’t know exactly what they’re tasting. While the community accepts this part of the equation, we wanted to ask “Could we make things better?”

With most natural wines bottled unfiltered, you are almost certainly risking some kind of biological processes continuing in the bottle after it leaves the winery and is out of your control. The absence of Sulphites, or other preservatives, means it can be a free-for-all for microbes, leading to volatile acidity, mousiness or other potential faults.

At ecoSIP, our patent-pending process means an end to this – without adding anything to, or removing anything from the wine. How? Without filtration, heat treatment, or anything that would upset a natural winemaker! The product remains chemically identical and tastes exactly the same as the winemaker intended. It’s just a lot more consistent, reducing waste and costs – and it has a far lower carbon footprint than the same product in glass.