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Organic and biodynamic wines have been enriching the wine market for quite some time. In recent years, a new term has been catching the attention of the wine world: 'natural wines'. In fact, this is the most original form of wine, as this method of winemaking has existed since grapes were first processed into wine. There is no exact definition of natural wines (yet), and there is no label or organisation that certifies this type of wine. Producers of natural wines are winemakers who not only cultivate their vineyards according to organic or biodynamic criteria, but also use no or almost no additives in their cellar techniques. The aim is to produce wines that are as unadulterated and natural as possible. Wine experts and wine consumers often believe that natural wines are a completely different category of wine in terms of sensory characteristics and taste. 'Is the difference in taste?' - in search of an answer to whether this assumption is justified and whether natural wines actually differ from non-natural wines in terms of their sensory characteristics, Alexander Hirt gets to the bottom of this question in this study.