Natural wine has moved from a niche in Paris wine bars to menus across the world. Now there is one that grows, ferments and rests entirely in Bali. Meet the Isola Raw Series: two natural wines from our coastal vineyards on the Buleleng Coast, made with as little intervention as possible.

If you are looking for natural wine in Bali, here is what it really means, how we make ours, and where you can taste it on the island.

What Is Natural Wine?

There is no single legal definition of natural wine, but winemakers around the world share a common idea: let the grapes and the place speak, and add as little as possible along the way.

In practice, that usually means:

  • Spontaneous fermentation. The wine ferments with the wild yeasts that live on the grapes, rather than with commercial yeast.
  • No added sulphites. Most wines receive added sulphites to keep them stable. Natural wines are made without them.
  • No filtration. The wine is bottled unfiltered, so it keeps its full texture and character.
  • Hand-picked grapes from vineyards farmed with respect for the soil.

The result is a wine that feels alive: fresh, expressive and sometimes a little surprising.

Why Isola Raw Is Also Vegan

Many wines are clarified with animal-derived products such as egg white, gelatine or casein. Our Raw Series is left unfiltered and [confirm with winemaker: is not fined with any animal products], which makes both wines suitable for vegans.

Natural Wine, Grown in Bali

Isola began in 2012 with a simple goal: to make wines of international standard in Bali’s tropical climate, following the Italian winemaking tradition. Our first wines were released in 2014, after two years of research and experimentation in the vineyard.

Our vines grow in Gerokgak, on the Buleleng Coast of North Bali, just a short walk from the sea. The soil is volcanic and sandy, and the tropical climate allows us something European winemakers never see: two harvests a year, in early July and early November. Every bunch is picked by hand.

This place is what we want you to taste. Natural winemaking removes the layers in between, so the character of the Buleleng Coast comes through clearly in every glass.

Isola Bianco Raw

100% Muscat St Vallier · 12.5% vol.

Isola Bianco Raw ferments spontaneously in stainless steel at 15–18°C, without added sulphites. It rests six months in tank and at least four months in bottle before release.

In the glass, it shows a golden yellow color with orange reflections. The nose is exotic and aromatic: citrus zest, ginger, tropical fruit and honey, with floral and herbal notes. On the palate, it is fresh, savory and elegant.

Serve at 7–12°C. Pair with light seafood, vegetables or white meats, or enjoy it on its own as an aperitif or a meditation wine. Best enjoyed within 2–3 years.

 

Isola Rosso Raw

Malvasia Nera and Syrah · 13% vol.

Isola Rosso Raw is our own blend of Malvasia Nera and Syrah, fermented spontaneously in stainless steel at 20–22°C without added sulphites. It spends nine months in tank and at least five months in bottle.

Expect a lively ruby red color with purple reflections. The nose opens with layered red fruit, lifted by balsamic and spicy notes. The palate is fresh, mineral and fruity: soft, yet complex.

Serve at 12–16°C, after decanting for about 30 minutes. Pair with eggplant, mushrooms, roasted meats, cheeses and cured meats. It will keep developing for more than three years.