This article was written by Mia Recto, from Manila, who completed an internship with our company.
A few years ago, choosing a bottle of wine was mostly about the region, grape variety, or vintage. Today, however, wine labels increasingly feature terms such as organic, biodynamic, natural, regenerative, vegan, and PIWI. These terms describe different approaches to growing grapes and making wine, yet many consumers are unsure what they actually mean or how they differ from one another.
Although the terminology can be confusing, these labels provide valuable information about vineyard management, winemaking practices, and the philosophy behind each bottle. It is important to remember, however, that they describe methods of production—they are not a guarantee of superior quality.
In this guide, we explain the most common terms found in today’s wine world and what each one really means.
a. Organic Wine
The terms organic wine and biological wine refer to the same concept. The vineyard must be certified organic, which means that synthetic chemicals are largely prohibited. Growers may use limited amounts of substances such as sulfur and copper, while organic fertilizers are required.
The winery must also comply with specific regulations. Certain winemaking practices and additives, including sulfites, are permitted, but only within stricter limits than those allowed for conventional wines.
The terminology varies from country to country. In Spain, the preferred term is vino ecológico; in France, vin biologique or vin bio; in Italy, vino biologico; and in most New World wine regions, simply organic wine.
b. Sustainably Produced Wine
Sustainable viticulture aims to produce wine responsibly by balancing environmental protection, social responsibility, and economic viability. The goal is to ensure that vineyards remain productive and financially sustainable for generations to come.
c. Integrated (Rational) Viticulture
Integrated, or rational, viticulture seeks to minimize the use of plant protection products by applying them only when necessary. Decisions are based on careful vineyard monitoring, disease forecasting, and integrated pest management principles.
Its objective is to maintain vineyard productivity while reducing environmental impact and making more efficient use of resources.
d. Regenerative Viticulture
Regenerative viticulture goes a step beyond sustainable farming. Rather than simply reducing environmental impact, it aims to restore soil health, increase biodiversity, and strengthen the vineyard ecosystem, enhancing the vine’s natural resilience and long-term productivity.
e. Biodynamic Wine
Biodynamic viticulture takes organic farming a step further by treating the vineyard as a living, interconnected ecosystem. It follows specific farming practices based on lunar and astronomical cycles and uses biodynamic preparations to promote soil and vine health. The best-known certification bodies are Demeter and Biodyvin.
f. Natural Wine
There is no single legal definition of natural wine. In general, it is made with as little intervention as possible, using grapes grown organically or biodynamically and avoiding unnecessary additives or processing.
Some natural wines contain no added sulfites, although this is neither a mandatory nor defining characteristic.
g. Minimal-Intervention Wine
As the name suggests, minimal-intervention wines are produced with as little intervention as possible throughout the winemaking process. The aim is to express the grape variety, vineyard, and terroir as faithfully as possible.
h. Unfiltered Wine
Unfiltered wines are bottled without undergoing filtration. As a result, they may appear slightly cloudy or contain natural sediment. Many wine enthusiasts appreciate them for preserving a more authentic expression of both the wine and its terroir.
i. Unfined Wine
An unfined wine has not undergone the fining process, meaning that it naturally retains small particles from the grapes and fermentation. This is not a fault but simply a characteristic of the way the wine was made.
j. Vegan Wine
Although wine is made from grapes, it is not always suitable for vegans. During the fining process, many wines use animal-derived products such as egg whites, fish gelatin (isinglass), gelatin, or milk proteins.
Certified vegan wines guarantee that no animal-derived ingredients or processing aids have been used at any stage of production.
k. Wine Made from PIWI Grapes
PIWI grape varieties are naturally resistant to fungal diseases such as downy mildew and powdery mildew, allowing growers to significantly reduce the use of plant protection treatments. They are especially popular in countries such as Germany and Austria.
One example is Voltis, the first PIWI variety to be authorized—currently on an experimental basis—in the Champagne AOC, where it may account for up to 5% of a vineyard’s planted area.
These varieties are not genetically modified. They are created through conventional crossbreeding (sexual hybridization) and are intended to support more sustainable viticulture without changing the traditional style of the wines.
In Summary
All of these terms describe either a way of growing grapes or a method of making wine. On their own, they do not indicate whether a wine is better or worse; rather, they reflect specific agricultural and winemaking practices.
Understanding what these terms mean will help you interpret wine labels more confidently and choose bottles that best match both your taste and the values you want to support.
