Making natural wine without adding yeast may work well in a cellar where a large amount of wine has been produced since yeast is already strongly present. Our atelier, however, smells like vinegar. This environment is rich in acetobacter, which winemakers fear in their cellar. Thanks to our understanding of yeast and bacteria’s functioning as well as the conditions they need to proliferate, we are able to produce wines in this unlikely place, avoiding aromatic deviance and acetic souring. Hence, we prefer to add yeast, which is sourced naturally, as all we use.