Proponents of “natural” wine are above all concerned with the human factor.  In fact, there is no standard definition of “natural” wine, but the consensus is that, from vineyard to cellar, it should undergo as little human intervention as possible so that it displays the purest expression of both grape and ripening conditions.  Skeptics of this movement claim that such “laissez-faire” attitude is fraught with risks and produce wine all too often faulty, unstable, and difficult to transport across any distance.