Refers to wine produced with environmentally responsible practices, including efficient water use, soil management, and minimal chemical inputs. It may not be formally certified but indicates the winery is actively considering its ecological impact.

Formal recognition by a third-party organisation that a vineyard meets specific sustainability standards. Examples include SIP (Sustainability in Practice) in Australia or Sustainable Winegrowing New Zealand (SWNZ). Certified vineyards are regularly audited.

Wine made from grapes grown without synthetic pesticides, herbicides, or fertilizers. In Australia, you can label wine “organic” even if it is not certified, though certification adds credibility.

A vineyard officially approved by an accredited body (e.g., Australian Certified Organic) that adheres to strict organic viticulture standards.

A holistic approach to viticulture treating the vineyard as a self-sustaining ecosystem. Incorporates lunar and cosmic cycles, natural preparations, and composting to enhance soil and vine health.

Official recognition from organisations such as Demeter, confirming biodynamic practices meet internationally defined standards. Certification requires detailed records and yearly audits.

Vineyards transitioning from conventional farming to organic or biodynamic certification. Grapes from “in conversion” vineyards are farmed using organic principles but are not yet certified, as a minimum period is required before certification.

A loosely defined category of wine made with minimal intervention, often organic or biodynamic grapes, indigenous yeasts, and little or no additives. There is no formal certification, so practices can vary widely. Natural wines may be raw, funky, or expressive, but the term is not legally regulated.

Wines that have not been filtered or fined before bottling. This preserves texture and flavour but can result in sediment in the bottle. “Unfiltered” does not automatically mean organic, biodynamic, or natural.

Winemaking philosophy emphasising gentle handling, indigenous yeasts, and limited additives. Like “natural wine,” the term has no legal definition and varies by producer.

White wines fermented with extended skin contact, giving an amber or orange hue, tannin, and a different texture profile. Can be natural, organic, or conventional depending on the producer.

Pet-Nat: Short for “Pétillant Naturel,” a naturally sparkling wine bottled before primary fermentation is complete.

Indicates little to no sulphur dioxide has been added, or no other additives. These wines are more sensitive to oxygen and microbial spoilage. Note that “no added sulphites” does not guarantee organic or natural status.