Unlike conventional wines, natural wines are unfiltered, preserving their unique taste and mouthfeel. Conventional wines undergo filtering and fining to enhance clarity and stability, but often at the cost of flavor. 
Filtering removes particles like yeast and sediment, while fining agents such as egg whites, casein (milk protein), isinglass (fish byproduct) or gelatin (cows) added to wine bind to unwanted finer compounds, which are then removed. 
This means that many conventional wines are not vegan friendly! 
But why are some natural wines still clear? It’s thanks to a process called racking—gently transferring the wine from one container to another, allowing sediment to settle at the bottom without affecting the flavor. 