"Wine X has been hand harvested, triple sorted, foot stomped, cold soaked, fermented on skins, aged for 22 months in 1yr old puncheons, no racking, no fining, all gravity flow. The grapes are grown biodynamically, are demeter certified. No enzymes, all native yeast, 20ppm sulfur only."
So-that's a list, and it's the sort of thing a rep may say during a sales call. It's almost like the more buzzy words you can fit into the 30 seconds while the client is tasting and possibly listing, the more effective you are. Do any of those terms you just whipped out mean anything to YOU? Have you ever made wine? I sure haven't. You may even know what they imply, but the deeper question is why did the winemaker & grape growers make those choices? In no reality is any version of the listing of steps, the correct. each winemaker is tuning the grapes and their resources.
I drive my winemakers all around my territories, for hours at a time, and so, I get to also drive them crazy with questions. There is no consensus. I have spoken to some of the best winemakers on the planet, and they do not agree on everything. In each case, they are using THEIR best practices and in most cases, evolving.
Be careful to not get caught up in the buzzy terms, instead, understand what each of those practices bring to the wine in that glass. Be prepared to engage in a philosophical debate, or more importantly, and educational experience, about any one of those, at any time. If you're not comfortable with native/ ambient yeast usage vs. inoculated, don't pretend you are.