At that time, the distinction emerged as a reaction to a novel technique, chaptalization, which consists of sweetening the must to increase the alcohol content after fermentation.
Soon, Chauvet's methods were followed by Jacques Neauport and Marcel Lapierre, in Beaujolais, and Pierre Overnoy, in the Jura; they are all considered to be pioneers of natural wines, as we understand them today.
#natural-wine #winemaking-innovation #wine-movement #traditional-vs-modern-winemaking #winemaking-history
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