By Birk Heijkants and Maite Porras de Kwant
Producing wine without any additions, more and more winemakers swear by it. Top restaurants are switching to natural wine, natural wine bars are opening and biodynamic certifier Demeter sees a strong growth in wineries willing to get certified. “It is more than a way of producing, it is a way of life,” says winemaker Ruben Parera.
Read the story here
– International Semester Programme, DMJX 2018