Features
Read RAW WINE's features for deep dives into topics such as natural wine regions, what makes wine vegan and the complexities of orange wine.
Discover Japan’s natural wine pioneers
Ahead of RAW WINE’s first ever fair in Japan - RAW WINE Tokyo on 12th and 13th May 2024 - we had the opportunity to speak with winemakers Hirotake Ooka of La Grande Colline, Takahiko Soga of Domaine Takahiko and Yoshitada Katsuki of Katsuki Wines, as well as wine
An introduction to the Slovakian natural wine scene
Ahead of our RAW WINE fairs this fall, we spoke to a number of Slovakian winemakers to find out about the country's natural wine scene, viticultural traditions, winemaking regions and grape varieties.
Why Aren't All Wines Vegan?
Why aren’t all wines vegan? At first glance, this seems a simple question. After all, it’s just fermented grape juice. But exploring the topic in greater depth is a dizzying and fascinating experience - exposing key issues around ethics, ecology and the role of animals in the vineyard.
The Complexities of Producing Orange Wines
This article explores the history of orange wines and how they are made today, including interviews with leading winemakers.
Exploring Some of France’s Most Famous Appellations
Less well-known wine regions around the world have long been hotbeds for natural wine creation, as cheaper vineyard prices have meant that growers could set-up shop relatively easily and experiment without too much risk. But what people often forget is that great low-intervention wine also exists in some of the
Cellars, Biochar & Natural Wine
Article exploring the technique of using biochar to make plaster for cellar walls.
Horse Ploughing
One of the more picturesque practices one finds traveling the natural wine world is people ploughing their vineyards with horses. It’s satisfying in so many ways to see draft horses trudging contentedly up and down the rows. The plow following behind, earth furrowed and turned. But horse-ploughing isn’t
Can we still trust the AC system?
An increasing number of terroir-driven French estates are leaving the appellations body that is meant to protect their provenance and guarantee consumers a unique product. Isabelle Legeron MW believes the system is flawed and outdated, and no longer an indicator of wine quality. (This article was first published in the
