There is no official definition or certification for natural wine, but there is an overall consensus that natural wine making is about minimal intervention in both the fields and the cellar.
The grapes are grown organically or biodynamically, they are harvested and handled gently with minimal use of machines. The wine is fermented spontaneously by the naturally occurring yeast spores in the cellar and the wine is made with a minimal use of additives, fining agents and the like.
Natural wine can be stated as wine with “Nothing added – nothing removed”.
Read more about natural wine here.
