Blog: Organic Wine | Expertise

For several decades, there have been EU regulations that define what must be observed in the production of organic wine. Basically, a distinction is made between cultivation methods in the vineyard and processing and aging methods in the wine cellar.

Organic - In the vineyard
The organic wine guidelines aim above all to protect and preserve a diverse flora and fauna in the vineyard. Organically managed vineyards feature vegetated soils and thus provide a habitat for beneficial insects of all kinds.

Organic winegrowers strive for a biological balance in the vineyard: the resistance of the vines is promoted and a favorable climate for natural pest control in the form of beneficial insects is created. Through gentle mechanical soil cultivation, the sowing of green manures as well as targeted fertilization with organic material and the renunciation of high crop yields, the organic winegrower creates a healthy, fertile soil in the long term.

The organic wine guidelines of all winegrowing associations prohibit synthetic chemical sprays and fertilizers. The conscientious organic winegrower tolerates a natural failure by pests and diseases. Only natural aids for pest control are allowed, e.g. herb-based spray broths or bait traps. In addition, copper and sulfur are allowed to control fungal diseases, but in precisely regulated maximum amounts. The use of genetically modified organisms is completely prohibited in organic wine production. The low yields and the gentle vinification process result in wines that are mostly concentrated, typical of the variety and full of character.

Organic - In the wine cellar
In the wine cellar, too, strict regulations apply to the further processing and aging of organic wine. The winemaker must dispense with many of the additives and fining agents permitted in conventional viticulture. Gelatine, bovine blood, metatartaric acid or other agents may not be used to fining, clarifying or stabilizing organic wine. Only bentonite and egg white are allowed. In addition, the maximum addition of sulfur (which is essential for stable, transportable wine) is at least 1/3 below the permissible values. Organic wine should be produced as naturally as possible, therefore modern winemaking processes and developments from beverage technology are prohibited. These include reverse osmosis (water extraction) or cryoextraction (wine concentrate from frozen grapes).

The wineries
Organic winegrowers are inspected and certified at least once a year by an independent institute. all the criteria mentioned above are monitored, and only if they are complied with does the winegrower continue to receive the certificate from his growers' association. This guarantee can be recognized on the bottle label by the control number.

Our environment
The total absence of synthetic sprays saves us large quantities of herbicides, insecticides and nitrates from fertilizers. The organic vineyard is not a dead-sprayed grape production site, but an intact habitat. - Gerardo [TS02/23]