“Language — biodynamic farming practices, fermentation without added yeast or sugar, and a lack of filtration, some believe the introduction of minimal sulfites is still considered “natural.” Others maintain that only zero-zero wines deserve the distinction. It’s this dispute that has ushered in the use of “low-intervention,” a term that acknowledges a light touch from the winemaker to stabilize flavor, but fundamentally lacks clear definition.”

Read here: Why the Natural Wine Movement Can’t Settle on Its Lingo