Unfined
Wine that has not been treated with fining agents to clarify or stabilize
What Fining Is
Fining is a clarification and stabilization technique in which a substance is added to wine to bind with and precipitate out unwanted compounds. Common fining agents include: - Bentonite — clay mineral that removes proteins (prevents protein haze) - Egg white (albumin) — binds tannins, softening red wines - Casein — milk protein, removes phenolics and browning - Isinglass — fish-derived collagen, clarifies whites and rosés - Gelatin — removes excess tannins
Why Natural Producers Avoid It
Fining agents can strip wine of texture, aromatic complexity, and character — the very qualities that natural winemakers spend the year cultivating. They also introduce allergens (egg, milk, fish) into wine. Many natural producers prefer to let wine clarify naturally through cold stabilization and gravity, accepting some haze as a mark of authenticity.
What Unfined Looks Like
Unfined wines may be slightly hazy, particularly if also unfiltered. A fine sediment in the bottle is normal and not a flaw. These are signs of minimal intervention, not poor winemaking.