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your natural wine shop
at Markthalle Neun in Berlin!

Opening times

Tuesday, Wednesday, Friday 12pm-7pm

Thursday 12pm-10pm (Streetfood Market)

Saturday 10am-7pm

Wines by the glass or to take away.

You can also order most of our natural wines at



Maria & Sepp MusterNittnaus FamilyClaus Preisinger Weingut SchönbergerWeingut Strohmeier


Château des RontetsDomaine de la Pinte

Château de Grand Pré – Larmandier-Bernier –

Stéphane OrieuxLes Trouillères – AC Jadaud –

Thomas PuéchavyLa Vrille et le Papillon – Gypsy Queen – Domaine du Possible – Clos Massotte – Débit d'Ivresse


Chona –  Makaridze – Oda – Wine artisans



Rita & Rudolf TrossenEnderle & MollClemens BuschCollective ZSeckinger – Weingut Harteneck




Colombaia – Frank Cornelissen




Entre Vinyes – Azul y Garanza 


À propos

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© Cédric Mendoza for Association des Vins S.A.I.N.S.

“Natural wine” is wine as it has been made since its origins (approximately 6000 BC) to the 20th Century : mere fermented grape juice.


In the last Century, in order to increase the production and the productivity, wine has been seen as a mass production good, and winemakers have been looking for solutions for standardising both wine and taste. The oenologist, as the wine chemist, was charged to develop artificial yeasts that would aim a certain taste or texture.

The increasing power of agrochemical industry had also a big influence on wine production, selling even more chemical pesticides and fertilizers. All these unnatural substances trapped in the soil finish in the grape and remain in the final wine. That is what we now name “conventional” wine, as a wine produced industrially and with support of chemicals.


On the left, the vines of natural winemaker Philippe Jambon,

On the right, his conventional neighbour,

Beaujolais, France (DR)

There have been first progresses with the development of organic agriculture, which tries to avoid the use of any chemicals in the vine. One further step was the introduction of biodynamics in the winemaking process. Following the rules of Rudolf Steiner who made a collection of all the ancient ways of working with moon calendar, energies and cosmos, winemakers use for example” infusions of plants they spray on the vine to prevent diseases of the plant or push its growth.


As a reaction to conventional wine, that was still called wine, winemakers refusing to use chemicals and additives decided to call their beverage “natural wine”. If there is still no certification or label, natural wine responds to following criteria:

  • organic and biodynamic agriculture in the vine

  • no use of chemicals in the vine and in the cellar

  • hand harvest

  • “nothing in, nothing out”: no additives, only spontaneous fermentation with own yeasts, no filtration

  • not at all or a very small quantity of added sulphur

  • Natural wine is therefore easier for the body to digest and the absence of chemicals and sulphites helps avoiding the next day hangover, which is one of the strongest publicity for this beverage!

  • In the last 20 years, more and more winemakers have turned to organic agriculture and then made the final step to natural wine, which is much more work in the vine, but they are proud to produce a wine they can drink and enjoy themselves and not a long term poison.