The Dirt on Wine:

Organic, Biodynamic & Natural: What's the Difference?

These three words get thrown around a lot—and often lumped together. But they each have their own identity, their own rhythm, their own role in the vineyard. What binds them is a shared respect for nature. What sets them apart is how they act on it.

ORGANIC

Think of organic as the baseline. It’s about what you don’t do: no synthetic pesticides, no herbicides, no chemical fertilizers. Instead, organic growers work with cover crops, compost, and natural pest control. The goal? A vineyard that’s alive and kicking, with microbes buzzing beneath the surface and biodiversity above it.

Some wines labeled organic are also certified. Some aren’t. But the heart of organic is in the soil. It’s a rejection of industrial shortcuts and a move toward resilience.

BIODYNAMIC

Now we’re getting cosmic. Biodynamic farming takes organic and adds a spiritual, ecological twist. Inspired by Rudolf Steiner in the 1920s, this method treats the vineyard as a living organism—soil, vines, animals, cosmos, all working in balance.

Farmers follow lunar and planetary calendars for pruning and harvesting. They use homeopathic sprays made from herbs, minerals, and manure to bring life back to the land. It’s not just farming—it’s caretaking, aligned with the cycles of nature.

Biodynamic wines can be certified by groups like Demeter, but again—it’s the practice, not the stamp, that counts.

NATURAL

This is the rebel child. There’s no official certification, no global rulebook. Natural winemakers go beyond the vineyard and strip things back in the cellar. We're talking wild fermentation, no additives, no fining, no filtration, and often no (or very little) sulfur.

Natural wine is alive. Sometimes a little wild, a little hazy, always expressive. It tells you something about where it came from and who made it. But here’s the catch: being “natural” doesn’t automatically mean it’s sustainable. What matters is how the grapes were grown.

What They Share

At their best, organic, biodynamic, and natural wines all stand for:

• Respect for nature

• Farming without synthetic chemicals

• Honest expression of place (aka terroir)

• A lighter footprint on the planet

They’re not just about taste—they’re about trust. About knowing that what’s in your glass didn’t come at the cost of ecosystems, farmers’ health, or future generations.

It's the Practices That Matter

Labels can be misleading. A “natural” wine made from conventionally farmed grapes? That’s not sustainable. A certified organic wine made with industrial yeasts and heavy sulfur? Not exactly low-intervention.

Sustainability is not just about what’s left out—it’s about what’s put in: the time, the care, the living systems built in the vineyard. This is the heartbeat of true wine.

Why It Matters

These wines don’t just taste different—they feel different. They’re an invitation to slow down. To reconnect. To sip something that speaks of soil, of sweat, of seasons.

They’re not perfect. Sometimes funky. Sometimes unpredictable. But always alive. And in a world drowning in dead wine, that’s something worth raising a glass to.

In the end, real wine isn’t just about what you taste. It’s about what you stand for.

So next time you uncork a bottle, ask: how was this grown? What was added—or left out? Who made it, and why?

Because sustainability lives in the dirt. And that’s where the story starts.

Lexicon

1. Organic – Farming without synthetic pesticides, herbicides, or fertilizers.

2. Biodynamic – Regenerative farming aligned with lunar and cosmic cycles.

3. Natural wine – Made with minimal intervention, wild yeasts, and no additives.

4. Living soil – Soil teeming with microbes, fungi, and organic matter.

5. Wild yeast – Naturally occurring yeasts that spark spontaneous fermentation.

6. Native yeast – Yeast indigenous to a vineyard's environment.

7. Additive-free – Wine made without added sugar, acid, or enzymes.

8. Low intervention – Minimal manipulation in both vineyard and cellar.

9. Dry farming – Growing vines with natural rainfall only.

10. No sulfur – Wine made without added sulfites.

11. Low sulfur – Wine made with minimal sulfites.

12. Hand-harvested – Grapes picked carefully by hand.

13. Manual harvest – Harvesting without machines to protect the vine.

14. Cover crops – Plants grown between vines to protect and enrich soil.

15. Compost – Decomposed organic matter used to build healthy soil.

16. Compost tea – Liquid compost used to boost soil life.

17. Horn manure (500) – Biodynamic prep of cow dung buried in horns.

18. Horn silica (501) – Crushed quartz buried and sprayed to vitalize growth.

19. Biodynamic preparations – Natural compost and sprays numbered 500–508.

20. Lunar calendar – Guiding vineyard tasks by moon phases.

21. Cosmic rhythms – Biodynamic timing aligned with sun, moon, and stars.

22. Demeter – The global biodynamic certification standard.

23. Biodyvin – Biodynamic wine certification focused on terroir and purity.

24. Fermentation – Yeast turning grape sugars into alcohol.

25. Spontaneous fermentation – Fermentation with only native yeasts.

26. Whole cluster – Using entire grape bunches, stems and all.

27. Foot-trodden – Grapes gently crushed by foot.

28. Unfined – Not clarified with fining agents.

29. Unfiltered – Wine left cloudy to preserve natural elements.

30. Hazy – Natural appearance from lack of filtering.

31. Oxidative – Exposure to oxygen for a nutty, earthy profile.

32. Reduction – Lack of oxygen leading to smoky or sulfur notes.

33. Tannin – Natural compound giving grip and structure to wine.

34. Acidity – Brightness and freshness in the wine’s balance.

35. Balance – Harmony between alcohol, acid, tannin, and fruit.

36. Terroir – The unique environment shaping a wine’s character.

37. Microclimate – Localized weather conditions affecting vineyard expression.

38. Soil health – Fertile, vibrant soil that sustains vines.

39. Regenerative farming – Healing the land through mindful agricultural practices.

40. Soil regeneration – Rebuilding soil health with natural inputs.

41. Agroecology – Farming guided by ecological principles.

42. Agroforestry – Integrating trees into vineyards to enhance biodiversity.

43. Biodiversity – Supporting a wide range of life in the vineyard.

44. Fungal balance – Managing good and bad fungi in soil and plant.

45. Mycorrhizae – Beneficial fungi that help vines absorb nutrients.

46. Minimal handling – Letting wine evolve with minimal contact.

47. Native ferment – Fermenting with the vineyard’s own yeasts.

48. Carbonic maceration – A method for making fresh, fruity wines.

49. Zero-zero – Wine with no additives and no interventions.

50. Living wine – Wine that continues evolving in the bottle.

51. Alive wine – Wine with active microbes and wild energy.

52. Bottle variation – Natural differences between bottles of the same wine.

53. Seasonal variation – How vintage weather affects each harvest.

54. Vintage – The year the grapes were grown and harvested.

55. Harvest date – When grapes are picked for optimal ripeness.

56. Field blend – Multiple grape varieties grown and harvested together.

57. Co-ferment – Fermenting different grapes together.

58. Long maceration – Extended contact between juice and skins.

59. Maceration – Extracting color, tannin, and flavor from grape skins.

60. Whole berry – Fermenting intact grapes for gentle flavor extraction.

61. Lees – Spent yeast that adds texture and complexity.

62. Aging on lees – Letting wine rest on yeast particles.

63. Batonnage – Stirring the lees to enhance mouthfeel.

64. No new oak – Avoiding flavor from new oak barrels.

65. Neutral barrel – Older barrels that don’t add flavor.

66. Amphora – Clay vessels used to age wine naturally.

67. Concrete egg – Fermentation vessel that maintains purity and texture.

68. Qvevri – Traditional Georgian clay vessel buried underground.

69. Garagiste – Small-scale, hands-on winemaking approach.

70. Handcrafted – Made with skill, attention, and care.

71. Craft wine – Small-batch wine with a personal touch.

72. Independent grower – Someone who grows and makes their own wine.

73. Grower-producer – Farmer-winemaker working from soil to bottle.

74. Estate wine – Wine made only from grapes on the estate.

75. Vineyard organism – Seeing the vineyard as a living whole.

76. Ecosystem – A balanced web of life in the vineyard.

77. Pollinators – Bees and insects essential to vineyard health.

78. Bird-friendly – A vineyard that protects bird habitats.

79. Resilience – The vineyard’s ability to thrive through stress.

80. Clean farming – No synthetic chemicals, no harm to the land.

81. Clean label – Clear, honest ingredient disclosure.

82. Transparency – No secrets, just truth in practice and process.

83. Integrity – Doing the right thing, even when it’s harder.

84. Sustainable viticulture – Growing grapes while protecting future resources.

85. Local inputs – Using what’s nearby to support local systems.

86. Carbon footprint – Total emissions from grape to bottle.

87. Carbon neutral – Emissions offset to protect the climate.

88. Circular agriculture – Nothing wasted—everything feeds back into the land.

89. Nature-first – Always choosing what’s best for the earth.

90. Ethical wine – Respecting workers, land, and life at every step.

91. Small batch – Limited production focused on quality over quantity.

92. Honest wine – No manipulation, just expression of place and time.

93. Real wine – Grown, made, and bottled with integrity.

94. Funky – Wild, unexpected, and full of character.

95. Volatile acidity (VA) – Sharp tang from natural fermentation—sometimes desired, sometimes not.

96. Brettanomyces (Brett) – A wild yeast adding earthy or barnyard aromas.

97. Mouse – An off-putting flavor, a risk in natural wine.

98. Terpenes – Compounds in grapes that give floral or citrus aromas.

99. Minerality – A stony, salty, or chalky character in wine.

100. Fruit-forward – A wine where ripe fruit flavors lead the way.