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Sulphur in wine is a widely debated topic. It's generally accepted that a 'natural wine' is permitted to have marginal amounts of sulphur added. We're talking no more than 20 milligrams per litre of wine. That's only 10 grams per 500 litres. However, some take a more extreme view. Choosing to avoid sulphur all together. Less hangover? Allergies? You decide but not sure if the science sticks on that.

Natural reds aren’t radically different from those conventional ones, as conventional reds are made more naturally that any other style. The juice is left to stew on the skins (and pips or stems) giving it that deep colour.

Natural reds tend to steer away from the aroma of new oak. Often the fruit is harvested at full ripeness, but isn’t left to hang to build up a jam flavour, which is often the case with conventional wines.

Whilst oranges may be trendy right now and a big part of the natural wine movement, this was the common wine of the Renaissance era. Most orange wines are made like whites, however, the juice is left to macerate and ferment on its skins, pips and possibly stems from a couple of days to months. Oranges can often be a blend of grape varietals. Learn more by heading to our guides.

Natural winemakers will often follow the ancestral or 'traditional' approach to making sparkling wine. This is where the transformation from still to sparkling wine occurs entirely in the bottle. The still wine undergoes a secondary fermentation by introducing more yeasts and sugars. The carbon dioxide created from the yeast is trapped inside the bottle creating the bubbles that make life that more pleasant.

If you drink conventional whites, then this category is likely to surprise you the most. Natural whites tend to be fuller in style and more unusual than their conventional counterparts. White wine is usually made by fermenting only the juice, no skins. Naturals tend to add a small period of skin contact during fermentation.