4th - 5th December 2026 Business Design Centre, N1
The London Natural Wine Fair 2026 makes its debut this December, bringing natural wine producers together under one roof at the Business Design Centre, Islington.
Join us for two days of sampling wines made with minimal intervention from producers across the world. Pour a glass, ask questions, and purchase your favourites in time for Christmas!
We’ve teamed up with Mondo Natural Wine, the team behind natural wine fairs around the world, most recently in Tokyo in 2024. Now we’re working together to bring Natural Wines to London.
Tickets on sale now: new JPY 4,800 price!
What to expect
Around 60 exhibitors, all natural.
Small growers, importers and producers pouring wines you won’t find on every shelf.
Taste widely.
Skin-contact whites, pét-nats, chillable reds, orange wines and more. Whether you’re new to natural wine or have strong opinions about it, there’ll be lots of exciting wines to try. There will be natural wine producers from Italy, China, Wales, US, Canada, Spain, Austria and more!
Who it's for
Wine lovers.
Curious about natural wine, or already obsessed? Come and taste, learn and stock up in time for Christmas.
Trade.
Buyers, sommeliers, retailers and restaurateurs can discover new producers, meet face to face and build your next wine list – Trade tickets are available via an access code. If you are a member of the trade, please email enquiries@londonwinefair.com with your credentials.
what is a "natural wine"?
Natural wine is generally defined as wine made by traditional methods using as few chemicals as possible and with the help of nature. MONDO Natural Wine only offers a lineup of natural wines that meet the following guidelines, which we have set independently.
Guidelines for Vineyards and Cellars
• In principle, the products must be produced using certified organic or biodynamic farming methods. Even if not certified, synthetic chemicals and irrigation must not be used.
• No more than a maximum of 3 kg/ha/year of copper and 60 kg/ha/year of sulfur should be used. The goal should be to eliminate these completely in the future.
• Harvesting by hand.
• The fermentation must be spontaneous. Issuance must be made with yeasts naturally present in the grape and winemaking environment. The use of neutral yeasts, preferably organic and/or in-house yeasts, is permitted during secondary fermentation using traditional methods.
• Malolactic fermentation must take place.
• Aggressive temperature control such as cryomaceration is prohibited. Use extremely mild temperature control only when strictly necessary.
• No additives other than sulfur dioxide, which is added at the bottling stage, shall be added. The total amount of sulfur dioxide should not exceed 50 mg/l.
• Do not perform clarification (collage).
• Filtration is not recommended and only coarse filtration through equipment with pores/membranes of 10 microns or less is allowed.
• Artificial manipulations such as aseptic filtration, cold maceration, addition of synthetic enzymes, acidifiers, reverse osmosis, cold extraction, and pasteurization that alter the aroma or taste of the wine are not allowed.