What is the difference between natural wine and organic wine? Are they the same thing? 

We are not satisfied with a wine whose grapes come from organic farming, free of pesticides and invasive treatments. 
Natural wine producers are also committed to limiting the use of copper and sulfur in the vineyard, no weeding and invasive practices. What makes the substantial difference is the approach to vinification in the cellar. 

Not surprisingly, natural wine producers are the only ones to propose an alternative approach to industrial and "conventional" productions. 

Specifically, the organic disciplinary admits the infamous added yeasts. And then a few dozen oenological products to correct or "improve" the initial product. 

More practices such as filtration, clarification, stabilization and the addition of sulphites, whose level is three times higher, compared to natural wine. 

On the contrary, natural wine is the result of spontaneous fermentation with only native or "indigenous" yeasts. This practice guarantees greater expressiveness and authenticity of the product. A bit like the authentic taste of a shepherd's cheese compared to processed cheese in the supermarket gastronomy department.

And again: no oenological product is used to correct or improve acidity, tannins, minerality. There are no filtrations, clarifications, stabilizations and other practices aimed at distorting the product according to commercial logic. The addition of sulfur dioxide is ten times lower than the legal limits and in the vast majority of natural wines no sulphites are added. The only sulphites present are in fact those naturally found in nature.