Organic, biodynamic and natural wine: what are the differences?
When looking for organic wine, biodynamic wine or natural wine, these three terms may seem to describe the same idea: wine made with care for the land and fewer interventions. In fact, they refer to different approaches. Organic wine is regulated by the European Union and verified by control bodies; biodynamics follows an agricultural philosophy that can be certified by private organisations; “natural”, meanwhile, has no single, legally agreed definition in Italy or across the EU.
Understanding this distinction helps us read labels more clearly and choose a bottle according to what matters most to us: vineyard practices, winemaking decisions, certification or simply taste.
Organic wine: what certification covers
Organic wine is made from grapes grown in accordance with European organic farming regulations. These rules cover the entire production process, from vineyard management to winemaking. Producers must undergo inspections and may use the EU organic logo, the green leaf, when the product meets the relevant requirements.
In the vineyard, organic standards restrict substances and practices permitted in conventional viticulture, allowing only products authorised for organic farming. This does not mean “no treatments”: organically grown vines may still need treatments, for example to protect against certain diseases, but these must comply with specific rules.
Winemaking is also regulated. Certain additives and processing aids are permitted under defined conditions and limits, while various practices are prohibited or restricted. “Organic” therefore does not automatically mean “intervention-free” or “sulphite-free”. It means that both the grapes and the wine are produced and checked against a verifiable public standard.
Biodynamic wine: a broader agricultural philosophy
Biodynamic viticulture views the farm as a living organism whose balance needs to be maintained. Alongside organic practices, it may involve biodynamic preparations, supporting soil fertility through compost and careful cultivation, and scheduling certain activities according to specific agricultural calendars.
Biodynamics is not a public European certification equivalent to organic certification. Some producers choose private certifications such as Demeter or Biodyvin, which have their own standards and inspections. When a certification mark appears on a label, it is worth checking which organisation issues it and what its requirements are. A wine can be both organic and biodynamic; an organic-certified wine, however, is not automatically biodynamic.
Above all, the term describes an approach to farming. On its own, it neither guarantees a particular flavour profile nor indicates the level of intervention in the cellar. To understand those aspects, you need information about the practices used and any standards the producer follows.
Natural wine: fewer interventions, but no single definition
Natural wine is a term used by producers and wine lovers to describe wines made with a low-intervention approach, particularly in the cellar. It often involves organically or biodynamically grown grapes, spontaneous fermentation with yeasts found on the grapes or in the winery, few additives, and little or no added sulphur dioxide.
However, these practices do not constitute a single official standard that applies to everyone. In Italy and across the European Union, there is no shared legal definition of “natural wine” or public logo that, on its own, certifies what the term means. Associations and producer groups may follow voluntary protocols, but their criteria differ. It is therefore better to ask producers what they mean by the term and how they work, rather than assume that all natural wines are alike.
A natural wine can be clear or hazy, stable or more sensitive, light or full-bodied: appearance alone is not enough to classify it. “Natural” does not mean “sulphite-free”, either. Fermentation naturally produces small amounts of sulphites, and some producers may add a limited quantity. “No added sulphites” means something different from “sulphite-free”.
The differences between organic, biodynamic and natural wine
| Category | What it describes | How it is verified |
|---|---|---|
| Organic | Production rules for both vineyard and cellar | EU regulations, a control body and the organic logo |
| Biodynamic | An agricultural approach based on the balance of the farm and its soil | Private standards, such as Demeter or Biodyvin, where adopted by the producer |
| Natural | A generally low-intervention approach, particularly in winemaking | No single legal definition; voluntary protocols vary |
These categories can overlap. A biodynamic wine can also be organic; a natural wine can come from organically or biodynamically grown grapes, but the word “natural” alone does not establish which method was followed. The most reliable guide remains the producer’s transparency about their practices and the checks they undergo.
How to choose and read the label
Start with three simple questions:
- Is there a certification? Look for the EU organic logo and the control body’s code. For biodynamic wine, check the certification mark and its standards.
- What happens in the cellar? Ask whether fermentation is spontaneous, whether the wine is fined or filtered, and whether sulphites or other winemaking products are added.
- Do you enjoy the wine? Certifications describe a method, not a quality rating or a flavour profile. Tasting and getting to know the producer remain the best ways to discover your preferred style.
At Inserrata, we farm organically and have been certified by ICEA since 2005. Beyond certification, we practise green manuring: we sow cover crops that are later incorporated into the ground, where they contribute to soil fertility as a natural fertiliser. We explore this practice in more detail in our article on green manuring and soil regeneration.
In the cellar, too, we aim to intervene as little as possible. We favour fermentation with indigenous yeasts and, when we filter our wines, we use non-sterile filtration. Our aim is to preserve the fullest expression of the grapes and the terroir of San Miniato, allowing each wine to tell its own story. This is a low-intervention approach to winemaking, rather than a promise of absolutely no intervention: our decisions depend on the wine and the vintage.
Discover Inserrata’s organic products: explore our Tuscan organic wines, wine box selections and organic extra virgin olive oil.
In brief
The main distinction is this: organic refers to a regulated and verified production method; biodynamic adds a specific agricultural philosophy that can be certified under private standards; natural is a broad term without a single legal definition, best explored by speaking with the winemaker. Beyond the words themselves, it is worth looking at certifications, openly stated practices and, of course, what we find in the glass.