Clarification, is forbidden or avoided. The finished product typically presents with less alcohol and an extra degree of freshness, a wine that taste alive.
So how do the wines taste? Sparklings, be it a Pet Nat or a Prosecco col Fondo, are cloudy and less effervescent. Whites may appear slightly cloudier than their conventional counterpart (but not always) with various shades of orange/amber if they undergo maceration on skins; reds on the other side, tend to be crunchier, fresher, lighter and can be often enjoyed chilled.
This generalisation does not imply that all natural wines are ‘vin de soif’ (aka thirsty quenchers). There are plenty of structured, age-worthy wines out there. To name a couple: Gravner ‘Anfora’ Ribolla Gialla, an amber wine with a monstrous level of complexity that undergoes 7 years of total ageing in amphorae and wood before bottling; Elisabetta Foradori ‘Granato’ from the Italian Dolomites, a red made from Teroldego grapes with a density envied by the best Northern Rhônes.
The non-interventionist approach however, inevitably raises questions about stability and cleanliness. A large proportion of drinkers still expect natural wines to be cloudy, funky and weird; adjectives that are often kinder synonyms for ‘faulty’. This stigma is alas reinforced by speculation and the introduction on the market of wines that are poorly made or stored and don't taste any better than re-fermenting cider, damaging the reputation of the category. Realistically speaking natural wines are fragile: they don't receive any of the treatments that make conventional wines correct or stable except for tiny amounts of sulphur, hence they are more prone to oxidation, and microbial spoilage.