A decade ago, a good bottle in Bali meant an Australian shiraz that had crossed the equator twice and arrived tired. That has changed. Natural wine in Bali now has a small, serious following, a handful of addresses that pour it by the glass, and a bottle shop or two worth the drive. The island imports every drop, so nothing here is cheap. The good news is that the people choosing the labels know what they are doing.
The short version: Natural wine is made from organic or biodynamic grapes, fermented with wild yeast, with little or no added sulphur and no additives. In Bali it is all imported, and the best of it is poured at a few addresses: Mosto in Canggu, Osteria Luna and Piccolina on the Bukit. Buy a bottle to take home from Piccolina in Pecatu.
What makes a wine “natural”?
A natural wine is made with as little intervention as possible, in the vineyard and in the cellar. In practice that means organic or biodynamic farming, fermentation with wild yeast rather than a lab strain, and little or no added sulphur, with no fining, no filtering, and none of the additives that conventional winemaking allows. There is no legal definition, which is why the term is argued over, but that is the working idea.
The result tastes different, and not always politely. Natural wines can be cloudy, a little wild on the nose, sometimes faintly fizzy. A good one is alive and drinkable and tastes of the place it came from. A bad one tastes of the barnyard. This is why the person choosing the list matters more than the label: you want a buyer with a palate, not a warehouse with a fashion to ride.
Two terms get used loosely, so it helps to keep them apart. Low-intervention is the wider family, wines made with minimal manipulation but perhaps a small dose of sulphur at bottling. Natural is the stricter end of that same family, where nothing is added and nothing taken away. Every natural wine is low-intervention. Not every low-intervention wine is natural.
Where to drink natural wine in Bali
The short answer: start with Mosto in Canggu, then look to the Bukit, where Osteria Luna and Piccolina have brought good bottles south. All three import from Europe and Australia, and all three have someone on the floor who can talk you through a glass before you commit to it.
Mosto, Canggu
Mosto is the reference point, widely credited as Indonesia’s first natural wine bar. It opened in Canggu in January 2022 and has held its place since. The list is built by sommelier Nicolas Lento and organised the way a natural-wine person thinks, in sections that run from the safe and clean to the frankly wild, and you can usually taste an open bottle before ordering. The food is European neo-bistro, small plates meant to sit alongside the wine rather than upstage it. If you are new to the category and want to understand what the fuss is about, this is where to start.
Osteria Luna, Uluwatu
On the Bukit, Osteria Luna in Pecatu pours natural wine in a room that looks like the southern-Italian coast rebuilt in limestone: white tablecloths, candlelight, a wine wall, terracotta underfoot. It opened in 2025 from the Pulau Project team behind Yuki and Meimei, and it does an all-day aperitivo, which is the civilised way to drink here. Order a glass of something skin-contact, a plate of something salty, and let the afternoon go long. It sits on the Padang Padang road, minutes from the surf.
Piccolina, on the Bukit
Piccolina in Pecatu is the strangest and most useful address on this list: half hair salon, half bottle shop, on Jalan Labuansait. In collaboration with the natural-wine importer Toto Wines, it carries a rotating range of natural bottles from Europe and Australia, part of a stock that runs past 500 labels across wine, spirits and beer. It pours by the glass, hosts tastings from time to time, and is open daily from nine in the morning until nine at night. You can have a haircut and choose a bottle in the same hour, which is a very Bukit thing to be able to do.
| Address | Where | Best for |
|---|---|---|
| Mosto | Canggu | The full natural list, tasting before you buy |
| Osteria Luna | Pecatu, Uluwatu | Aperitivo and dinner, coastal Italian |
| Piccolina | Pecatu, Uluwatu | A bottle to take home, tastings |
A note on honesty: Bali’s bar scene turns over quickly, and a place that pours natural wine this season may change hands or change direction by the next. These three were current at the time of writing. If you want the wider dinner picture on the Bukit, our guide to the best restaurants in Uluwatu for dinner tracks who is worth a table.
Where to buy a bottle to take home
If you want to open something at the villa rather than at a bar, Piccolina in Pecatu is the most reliable natural-wine bottle shop on the Bukit. It is where the Toto Wines range lives, and the staff will steer you by taste rather than price. For a broader, more conventional selection, the island-wide chain Red and White has bottles everywhere, though the natural corner is thin. In town, a few specialist importers deliver to villas.
Two practical truths about buying wine in Bali. First, it is expensive: Indonesia taxes imported alcohol heavily, so a bottle that costs twenty euros in Lisbon lands at two or three times that here. Second, the cold chain is not guaranteed, so buy from somewhere that stores its bottles properly and turns its stock over. A shop that sells wine as an afterthought will sell you a cooked one.
How to drink it, once you have it
Natural wine rewards a lighter touch than the bottle-at-room-temperature habit. A few things worth knowing:
- Serve most of it cool. Bali is warm, and natural reds are often better with a light chill, fifteen minutes in ice will do. Whites, skin-contact and pét-nat all want to be genuinely cold.
- Open it and wait. Many natural wines are shy for the first ten minutes and then open up. Pour a little, come back to it.
- Expect some sediment. Unfiltered wine throws a deposit. Stand the bottle up for an hour before you open it, or decant gently, and leave the last inch in the bottle.
- Do not overthink the pairing. Salt, olive oil, wood smoke and a table of friends will flatter almost any honest bottle.
The long table
Natural wine belongs at a long table, not on a pedestal. It was made to be poured, argued over, topped up, and finished before the plates are cleared. That is the register the house keeps: one bottle, well chosen, at the centre of the table, and an afternoon that does not end on the hour.
At Azoria Dining the wine follows the food rather than leading it, Mediterranean and seasonal, wood fire and olive oil, poured for a table rather than measured by the glass. It is the same idea that runs through our writing on Mediterranean dining in Uluwatu: the meal is the occasion, the wine is its company, and the point is the company. When the house sets a long-table dinner, a good natural bottle is exactly what it opens. If the morning began with a flat white on the terrace, our note on the best coffee in Uluwatu and Bingin covers that end of the day.
Frequently asked questions
Where can I drink natural wine in Bali?
Start with Mosto in Canggu, the island’s original natural wine bar. On the Bukit, Osteria Luna in Pecatu pours it with dinner and aperitivo, and Piccolina in Pecatu pours by the glass and sells bottles to take away.
What is natural wine?
Wine made with minimal intervention: organic or biodynamic grapes, wild-yeast fermentation, little or no added sulphur, and no additives, fining or filtering. There is no legal definition, so the buyer’s judgement matters.
Where can I buy natural wine in Bali?
Piccolina in Pecatu, on Jalan Labuansait, carries a rotating natural range through the importer Toto Wines. For a wider conventional selection, Red and White has shops across the island, though its natural corner is small.
Is natural wine expensive in Bali?
Yes, more than you would pay in Europe. Indonesia taxes imported alcohol heavily and every bottle is shipped in, so expect to pay two to three times a European shelf price.
Is natural wine the same as organic wine?
Not quite. Organic refers to how the grapes are farmed. Natural goes further, covering the cellar too: wild yeast, no additives, and little or no sulphur. A wine can be organic and still be made conventionally.
The best bottle we opened last dry season was a chilled Sicilian red, poured on a terrace at the hour the light goes gold, with nowhere to be after. That is the whole argument for natural wine in one glass.
Further reading
- The Natural Wine Movement Heads to Bali. Wine Enthusiast on how low-intervention wine reached the island.
- Where to shop for wine in Bali. Honeycombers’ current guide to bottle shops and importers.
- Piccolina bottle shop. The Bukit’s salon-and-bottle-shop and its Toto Wines range.
