"Tony Coturri, a co-owner of the Coturri Winery in Glen Ellen, Calif., began making natural wines 27 years ago and doesn't use even the sulfites that most experts think are needed to preserve wine. He's so devoted to the natural ethos that he is pushing to have ingredients listed on wine labels. "I believe that wine is best at its most basic--crushed grapes, fermented, pressed into barrels and then bottled," he says. "Nothing added, nothing taken away."Fans insist that there's nothing faddish about those wines. Joe Dressner, a New York City--based importer specializing in natural wines (or, as he likes to call them, "real wines"), says people buy his wines because they like what is in the bottle. "It's a sensory preference, which prefers nature to technology. This is not about being a purist. We simply feel the wines taste better."
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