Organic Wine

Organic Wine

Organic viticulture

The method used in this vineyard is organic farming. It is based on a global approach soil / environment / wine and maintaining that balance, the organic type of production doesn’t allow the help of any chemical synthetic product and GMO (Genetically modified organisms).

The implementation of prophylactic (preventive) measures to reduce the susceptibility of the crop to parasitic attacks is mandatory before considering the use of natural products of plant protection or organic control. On the other hand, the managment of weeds is done by mechanical interventions.

The organic type of production allows maintaining and improving soil’s fertility as well as preserving the quality of water. Organic farming requires the use of exclusively green fertilizers or compost.

Thus, the practice of organic viticulture systematically entails an increase in the labor’s resource to offset the lower use of products: observation time in the vineyard to anticipate interventions, mechanical and non-chemical managment of weeds. It generally translates by an increase of the cost of production. (Variable according to the conditions of the environment).

Organic vinification

Wine production is, first of all, subject of an European legislation: « l’Organisation Commune du Marché viti-vinicole - (OCM viti-vinicole : rgt (CE) 479/2008) and it is method of application including the enological practices (rgt (CE) 606/2009). Since the 8th of February 2012, rules on organic winemaking complete the European organic regulation (CE) 834/2007 allowing the certification of winemaking and not only of grapes.

The rules of organic winemaking were applied for the first time the 1st of August 2012. The requirements are the same for all European countries; they are organized around 3 keys points defined on the basis of the wine CMO:

  • Restrictions or prohibitions on the use of certain physical process (for exemple: alcohol, electro dialysis, filtration using media with a pores size ≤ 0.2 um are prohibited).
  • The respect of a limited list of additives and oenological auxiliaries by favoring for some with a bio origin.
  • Restrictions on the total amount of SO2 in commercial wine.

A european regulation

The organic production is supervised since 1991 and in all the European Union by the (CE) 834/2007 regulation, “principle of organic production and labeling” who precise the rules to follow regarding the production, the transformation, the distribution, the import, the control, the certification and the labeling of organic products, it is completed by the regulation (CE) 889/2008 “Rules of application of organic production”.

Organic agriculture is defined by the regulation as "An agricultural management and food production system that combines the best environmental practices, a high degree of diversity, the preservation of natural resources, the application of high standards of animal welfare and a method of production using processes and natural substances " (recital 1 of regulation (EC) 834/2007)..

In France, the Organic Agriculture (AB) is a sign of quality. L’INAO (Institut National de l’Origine et de la Qualité) is in charge of the application of this organic regulation.

le-vin-biologique-03.jpg

The certificates delivered by the different OC in the world don’t all have the same value.

Do not mix organic wine and...

Wine "without sulfite added"

The mention can appear on the label of any wine (organic or conventional) as soon as the operator can prove that no sulfite has been used in the manufacture of products. Nevertheless, if the content in sulfite is more than 10mg/L the mention “contains sulfite” is mandatory.

Wine "nature" or "natural"

This mention is forbidden and can’t be written on a label. Indeed, no official naming or legislation defines this practice. The DGCCRF considers the mention inadmissible as it can confuse the consumer with respect to a method of winemaking to which it can refer.

Vegan wine

This mention means that the wine (organic or conventional) has been produced without any input of animal origin (gelatin glue, albumin, casein). A few brand managed by different international association exist: they offer the certification of the products and the use of the logo associated with the brand.