Simplistically, we can say that organic wine is a certified product according to organic standards defined by law. Strict compliance with these requirements, which have been in force in EU countries since 2012, encompasses all the stages inherent in wine production,from the vineyard treatment to vinification, and the consequent use of oenological products, to labelling.
The rules for the organic production of wine imply using organically grown grapes. Organic viticulture follows very different practices, but for the vines to remain healthy does not mean the absence of additives. There is a list of allowed products and substances in vineyards and winemaking, but it has to get from organic raw materials such as egg whites and food gelatine. The use of genetically modified or synthetically treated products and substances is prohibited.
Regarding sulphites, commonly known as sulphur dioxide, they work as a conserver due to their antioxidant and antibacterial qualities. Sulphites are allowed at lower limits: up to 100 mg per litre for residual sugar <= 5g/litre in red wines, and for white and rosé wines, up to 150 mg per litre. For conventional wines, these limits are 150 mg and 200 mg per litre, respectively. The limits set for fortified or sparkling wines with residual sugar >=5g differ, but they are always lower for organic wines at around 30 to 50 mg per litre. And, if a wine has a sulphite percentage lower than 10 mg per litre, it is considered sulphite-free, and EU legislation allows not to mention "contains sulphites" on the label.
The EU and US organic certification standards differ, and one of the most limiting differences is in the use of sulphites, which in the case of the US are not allowed, restricting producers. That is also one of the reasons why there are not so many organic wines in the US. Spain, France and Italy are the countries responsible for producing around 90% of the world's organic grapes.
The practice of organic viticulture will contribute to the growth of all the plants and animal organisms (insects, fungi, soil flora and fauna, etc.) present in the vineyard and its surroundings. The biodiversity growth increases the vine's defence against pests and diseases and the ecological health of the soil. It is common to plant certain herbs and plants to attract insects that will eliminate the predators of the vine and the grape. The natural balance between species will enhance the health, productivity, quality and resistance of vineyards and other crops. For example, ladybirds and lacewings (insects) control aphids (or aphids), while snakes and owls are the predators of pests such as mice. Another technique used in organic viticulture when affected by the grapevine moth is sexual confusion. This technique consists of placing diffusers near the vines that release the pheromone of the females of this species, causing confusion among the males and reducing their reproduction.
In terms of aroma and flavour, these wines are more intense. They express the characteristics of the grape variety and the terroir in a much purer way, as all the practices are applied to try to preserve the qualities of the grapes in their pure state.
Although the percentage of certified organic wines is not very expressive, the good news is more and more producers are adopting organic farming practices even though they do not label their wines as such because of the certification costs.
European producers of certified organic wines can use the European organic farming logo that should always be associated with the Certification Body code and the place indication (Agriculture Portugal or Agriculture EU/non-EU).
Curiosity is a fact that some organic wines have a ladybird on the label. Do you know why? If you have been paying attention to this article, you have already realized that the presence of ladybirds is very beneficial because they work as biological pest control agents, especially to fight aphids and mealybugs. Viticulturists and farmers love this little insect's presence... Click Organic Wines!
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