釀酒方法沒有對錯，只在乎品酒人的主觀感覺。自然酒的興起，除了是因為現代釀酒人的環境保育意識提高外，亦因為一種反璞歸真的觀念。
生物動力法，除了以有機耕作外，更將氣候，節氣以至天文等因素融入至釀酒過程中。彷彿就回到6000年前，沒有人工酵母，沒有化學肥料，前人一樣如此釀酒。在量產品橫行的年代，少批量，未經過濾的自然酒，或者會刺激到你早已麻木的味蕾。
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There is never a “correct” method of wine making. Whether it’s good or bad all depends on the subjective feelings of the drinkers. The rise of natural wines is not only because of the wine makers’ awareness of the protection of the environment, but also their willingness to make wines back to the basics.
Biodynamic farming is a way of organic farming. But it takes the factors of the climate, seasons and astronomy into account. Without the use of artificial yeast and chemical fertilizer, wine makers would like to show how their predecessors did 6000 years ago. At the age dominated by mass-produced products, the non-filtered wines with a small batch may get your bored tongue excited.
https://nommagazine.com/一吹就是幾十年的品飲風潮：自然葡萄酒/
