Founded by Rudolf Steiner in Germany in the 19th century, the biodynamic method of farming goes a step beyond organic, not only forbidding chemical fertilizers and sprays but embracing sustainable growing that follows moon cycles and prioritizes soil health. France and Italy are among the Old World devotees; newer wine regions in New Zealand, Argentina, Chile and Canada are among others also embracing biodynamics.
There is no universal definition of “natural wine.” However, some use the term to describe a style that uses organic or biodynamic grapes, naturally airborne ambient yeasts or a low-intervention winemaking style that adds and subtracts as little as possible in the winery. That means that the wine’s acidity, flavour, texture, freshness and other qualities aren’t adjusted with chemical additives, as they can be in conventional winemaking.
No matter where in the world it was certified (the U.S. and the EU have separate certification systems, for example), organic wine comes from grapes grown without synthetic fertilizers or conventional pesticides. It is generally made in a winery that is also certified organic, and uses very minimal additives. Organic wine often comes from warm, dry regions that experience less pressure from vineyard diseases and pests.