What a beautiful question, thank you for asking. Natural wine is generally agreed to meet these nice principals: using native and ambient yeast (vs. the lab stuff), and having nothing added to the vino aside from a small amount of sulfites (which are already naturally occurring in basically everything you ingest, btw). Why is this important? Grapes are alive! Keeping vino natural best shows the beauty of the specific land and weather, the winemaker’s style, the integrity of the grapes, and to keep gross additives out of our bodies.