What is an organic winery?

Organic winemaking is a method of winemaking that uses the grape growing and winemaking builds on natural processes, while avoiding the use of synthetic chemicals and artificial additives. Its aim is environmental sustainability, the preservation of soil and biodiversity, and the purest possible expression of terroir in wine. Organic winemaking is certified by official regulations and certificates that guarantee the organic origin and naturalness of the product.

Basic principles of organic winemaking

At the heart of organic winemaking is the approach that the wine is made in the most natural way possible, with minimal human intervention. This is also important to ensure that the wine conveys the aromas and flavours of the region as well as possible. The basic principles are:

• Synthetic and non-absorbent chemical-free viticulture - Organic wineries do not use synthetic pesticides, fertilisers or herbicides.
• Natural soil management - Composting, green manure and natural nutrient supplementation are used to maintain soil life.

• Environmentally friendly pest and disease control - Copper, sulphur, plant extracts (such as nettle and horseradish tea) and beneficial micro-organisms such as Trichoderma fungi, Bacillus and Pseudomonas bacteria help protect plants by suppressing pathogens, promoting plant immune responses and improving soil microbial balance.
• Yield control - Lightly loaded vines to keep the plants in natural balance.
• Minimal intervention in the cellar - Fermentation is often carried out by wild yeasts, sulphurisation is kept to a minimum and artificial stabilisers are avoided.

The winemaking

The most important goal in the winery is as little intervention as possibleto bring out the natural character of the wine.

• Spontaneous fermentation - Organic wineries often use wild yeasts, but controlled yeasts of biological origin approved under EU regulations can also be used.
• Minimising sulphur - Although the use of sulphur is allowed, organic wineries only use small amounts.
• Unfiltered, unfined wines - Many organic wines are bottled with natural suspended solids.

The benefits and challenges of organic winemaking

Benefits:

• A clearer expression of terroir - The wine better reflects the characteristics of the terroir.
• Healthier soil and biodiversity - Natural cultivation is more sustainable in the long term.
• Less chemicals in wine - Lower sulphur levels, without artificial additives.
• Growing market demand - Demand for organic wines continues to grow as wine lovers become more aware and educated.

Challenges:

• Higher production risk - More limited control options against diseases and pests.
• Higher costs - More manual labour, lower average yield, more expensive pesticides.
• Stability issues - Due to spontaneous fermentation and minimal intervention, wines can be more unpredictable in some cases.

How can you recognise an organic wine?

Organic wines can be distinguished by the following labels and certificates:

• EU Organic logo - All official organic wines must include this.
• Demeter label - For Biodynamic wines.
• Other independent certificates - May vary from country to country (e.g. Biokontroll Hungária in Hungary).