The Guide to Organic, Biodynamic and Natural Wines

Sustainable viticulture is a term for one of the forms of sustainable agriculture. It is a set of global approaches to the management of a winery that aims to strengthen the positive impacts of agricultural practices on the environment and to reduce their negative effects. It makes it possible to limit inputs through the controlled use of approved phytosanitary products, with reduced doses and constant tillage. The important element is that it must not call into question the economic profitability of farms. Sustainable viticulture wineries can benefit from the Terra Vitis label, an environmental certification recognized by the Ministry of Agriculture.

ORGANIC CONVERSION

Organic conversion is the transition period, usually 2 to 3 years, during which a winemaker who decides to produce organically, must comply with strict rules for the transition from conventional viticulture to obtaining the "Organic Farming" certification.
In this context, the winemaker follows the production rules of organic farming under the control of a certifying body that regularly verifies the compliance of practices with the regulations. During this period, he cannot yet claim the "AB" label for his wines but can mention, from the second year of conversion, "In conversion to organic farming".
Many wine estates that are in the 3rd year of organic conversion are in fact organic viticulture, even if they have not yet obtained certification.

AB CERTIFIED WINES

Organic wines or wines from the organic farming are identified by the AB label in France and/or by the European logo on the leaf. The vines must be managed according to precise specifications, including the prohibition of chemical weedkillers and synthetic treatment products. The vineyard is protected only with chemicals of natural origin such as sulphur dioxide (against powdery mildew) and copper sulphate (against mildew). The vinification must also follow rigorous specifications.


The sulphite dosage is limited to 100 mg/l for red wines and 150 mg/l for dry white and rosé wines (compared to 160 mg/l and 210 mg/l respectively for the European standard for traditional viticulture).

ORGANIC WINES

Organic wine refers to an organic wine. This mention can be found on bottles of wine from Anglo-Saxon countries and elsewhere in many countries around the world. We can distinguish the mandatory information of the American FDA: 100% Organic wine (100% organic grapes), Organic wine (very close but only allowing 95% organic grapes), Wine made with Organic grapes (at least 70% organic grapes) or Wine Made With Some Organic Ingredients (Less than 70% organic grapes).

The authorised sulphite dosage varies from country to country but is generally limited to 100 mg/l for red wines and 150 mg/l for dry white and rosé wines.

BIODYNAMIC WINES

Biodynamics is a set of practices applied to the vine in order to significantly reduce the number of inputs necessary for winemaking and which can come in addition to organic viticulture. This method is based on the search for the balance of the vine with its immediate and more distant environment and was documented in 1924 by Rudolf Steiner, Austrian philosopher and agronomist.
Biodynamics requires a very strong commitment from the winegrower and imposes strict constraints on the work of the vine: preparations from plant matter (plant decoctions), animal and mineral materials applied to the vine at specific times according to the vegetation cycles and in relation to the lunar and planetary calendar, tillage of the soil by ploughing. Demeter is the leading certification body for biodynamic wines.

The sulphite content is limited to 70 mg/l for red wines and 90 mg/l for dry white and rosé wines.

NATURAL WINES

Natural wines or nature wines are often the result of a lifestyle choice by independent winemakers, with production in small quantities on low-yielding vineyards.
It all starts in the vineyard: the grapes come from organic and/or biodynamic farming, harvested by hand, worked without weedkillers, pesticides, synthetic herbicides, fungicides, fertilisers or other synthetic products, in short without intervention that can alter the bacterial life of the wine. Then in the cellar where the winemaking does not use unnecessarily large quantities of sulphur, no industrial yeasts, no bacterial seeding, no "technological products", no addition of acids, sugars, water or tannins, no filtration. In short, only the bunch of grapes.
The use of sulphites is often zero. If necessary, as a last resort to the total loss of a harvest, for example, the dosage of sulphites is limited to 30 mg/l for red wines and 40 mg/l for dry white and rosé wines.

VEGAN WINES