Frequently Asked Questions

Low-Intervention Wine: Common Questions

Why does my wine have a slight fizz or tingle?

A gentle effervescence — sometimes called pétillance or a spritz — is common in many low-intervention wines, particularly those that undergo a second fermentation in the bottle or that are bottled early while small amounts of CO₂ are still present. This light fizz is intentional, not a sign of spoilage. It typically softens over time once the bottle has been open for a few minutes. If you find the bubbles distracting, pour the wine into a carafe and let it rest for 5–10 minutes. For wines made specifically to sparkle, see our Sparkling collection.

Is cloudiness or sediment in my wine normal?

Yes, for many of the wines we carry. Sediment — particularly in older reds or in wines made without fining agents — consists of naturally occurring tartrates, tannin complexes, or yeast particles. A hazy or slightly cloudy appearance in whites and oranges is common when wines are bottled unfiltered or with minimal filtration; this is a deliberate choice by the producer to preserve texture and flavour compounds. Neither cloudiness nor sediment indicates that a wine has gone off. To minimize sediment in your glass, stand the bottle upright for a few hours before opening and decant slowly.

What do "organic," "biodynamic," and "natural" mean on your site?

We use these terms to reflect how producers describe their own practices. They are not interchangeable:

• Organic generally means the grapes were grown without synthetic pesticides or herbicides. Where a producer holds a formal certification, that is noted in the product description. See our Organic collection.
• Biodynamic builds on organic farming and adds a holistic, calendar-based approach to the vineyard. Certified biodynamic wines (e.g., Demeter) meet a defined standard; others follow biodynamic principles without holding a certificate. Where we are aware of the producer's certification status, we note it. See our Biodynamic collection.
• Natural has no legal definition. We use it to describe wines made with minimal intervention in the cellar — typically native-yeast fermentation, little or no added sulfites, and no fining or filtration. Standards vary by producer.

If certification matters to your purchasing decision, please check the individual product description or contact us directly — we are happy to share what documentation we have from each producer.

What do sulfite notes mean, and should I be concerned?

Sulfites (sulfur dioxide, SO₂) are a naturally occurring by-product of fermentation and are also added by many producers as a preservative. All wines contain some sulfites; "no added sulfites" means the producer did not introduce additional SO₂ beyond what fermentation produces naturally. "Low sulfite" is a relative term with no universal threshold. We note a producer's sulfite approach in the product description when that information has been provided to us. Individuals with a diagnosed sulfite sensitivity should consult their physician; for most people, the sulfite levels in wine are well within accepted limits.

What does "unfiltered" or "no filtration" mean?

Filtration removes particles — yeast, grape solids, tartrates — from wine before bottling. Producers who skip this step believe it preserves more of the wine's original character and mouthfeel. The trade-off is that unfiltered wines may appear hazy and can throw more sediment over time. This is a stylistic choice, not a quality defect. Always store unfiltered wines away from strong light and temperature swings, and handle bottles gently to avoid disturbing settled particles.