The grapes arrive. You crush them. You wait.

Wine is not made so much as it is allowed. The winemaker’s job is mostly to not interfere. Temperature, time, the right vessel — these are the only tools that matter. Everything else is ego.

Natural wine takes this further: no added yeasts, no fining agents, no sulphites to speak of. The grape, the skin, the ambient air. That is enough.

It is a lesson that extends beyond wine.