Natural or spiced wine = falsified?

At the beginning of the section containing the recipes, I would like to briefly discuss the issue of naturalness and clarity of wine: "irl wine is truth"!"Natural wine has already been mentioned several times, seasoned, corrected, dry or dessert. The reader might judge now, that "truer" wine should be made without any additives; everything else would be embellishments or just "cheating", and that it has always been so.

And yet it is a mistake. Unadulterated wine, so only fermented grape juice, it was always an exception, both in ancient Greece, and in ancient Rome, in the Middle Ages and in the 18th century. The wines were almost always seasoned (honey, later with sugar or concentrated grape syrup) or their taste was changed, adding essences and spices to them. It was only in the last century with the advent of wine legislation that such treatments became a problem. Winemakers have always looked for opportunities to improve their wine, improving its taste and increasing its alcohol content (increased durability!). This has happened and is still happening not only in unfavorable climatic zones, but also in Chianti and Bordeaux.

How wine production looked like in the past, show the following "recipes": everything was allowed! Let's start with the description of how to make wine in a book on farming, dating from the second century BC, "About the farm" by Cato the Elder.