Wine production consists of two phases – one that takes place in the vineyard (i.e. grape growing) and what happens in the winery (i.e. fermentation of grapes, processing, bottling, etc.). The basic definition of organic wine as “wine made from grapes grown organically” refers only to the first phase (growing grapes). There are many potential materials that may be added during the second stage of the procedure for the realization of the fermentation and preservation of wine. The most universal agent to protect wine is sulfur dioxide. The issue of protecting the wine is central to the debate about how organic wine is defined.

The wine matures over time and it is accepted that certain wines reveal their potential with aging, flavors become more integrated and balanced. To achieve this result, a large percentage of the wines are produced in a way that allows them to mature, sometimes even decades. The use of sulphites is discussed extensively in organic wine community. Many winemakers approved for use in small quantities to stabilize the wine, while others reject it. Currently the only effective supplements that allow the wine to mature a long time is “with no biological origin.” The number of wine producers with no added preservatives increases, it is generally acknowledged that these wines are to be consumed within a few years after bottling.
Organic versus conventional VINE GROWING
Organic wine must be made ​​from certified organic grapes. This happens after three years of transition of the production plants in which are implemented the methods of organic farming. The main concern is the health and fertility of the soil conservation and maintenance of biodiversity, with special attention to the species – natural enemies of pests and diseases of vine. The use of synthetic pesticides and fertilizers, and GMOs. The emphasis is on prevention, if necessary, using copper-containing, sulfur preparations and other permitted products based on extracts from plants and microorganisms strains with proven insecticidal effect. The result is a healthy produce without pesticide residues, which contains and transmits the specific characteristics of the terroir and wine. Regarding additives used in processing, half of them in conventional winemaking and allowed in organic wine production. All supplements that are of natural origin are allowed (vegetable, mineral, microorganisms and yeast, which are free of GMOs).
In conventional agriculture using chemical agents to promote greater yields and protect against disease. These same chemicals are absorbed by the roots of a vine and then passes through the leaves and stalks of fruits. As a result, the residues of these chemicals can be found in the finished product. In addition to the direct impact of consumption, conventional, “based on the use of chemicals” Agriculture has a significant impact on the quality of soil and water. Supporters of organic wines believe that conventional farming destroys the uniqueness of the land and the unique taste that “terroir” gives the wine. In the United States, strict control of all stages of the production of organic wine, including harvesting of the yeast species that can be used during fermentation and storage conditions. These rules apply to all imported and domestic wines that acquire USDA certification. Under the new standard for “organic wine” content of total sulfur dioxide should not exceed 100 mg / l in red wines and 150 mg / l for white and rose. Certification of wine is a complex process; different countries have different criteria for certification.
Natural wine
The natural production of wine vinification style that can be applied to each of grapes. Determined with the use of natural wild yeasts for fermentation (spontaneous fermentation etc.) and minimal or no sulfur dioxide. Can also mean purified and filtered wine. Natural winemaking is not governed by law and not subject to checks (unless biodynamic wine). Estimates are that less than 10% of organic wines in the United States are made naturally, most of which are certified as biodynamic.
Winemakers of natural wines may or may not use organic or biodynamic grapes for their wines. Using his own wild yeasts and minimal reliance on manipulation often means that the wines have a unique profile from year to year. Different harvests vary more than traditionally made ​​wines in the absence of intervention. This is a key part of naturally made ​​wines, which emphasizes that the lack of intervention gives the true flavor of each vintage in the glass.
Movement, protecting natural wines gained popularity as a response to what some observers call “Parkerization” or globalization of wine tasting. According to them, the point system is designed to determine the market value of the wines. The effect of this winemakers for an attempt to manipulate the taste of wine (for example to increase the intensity of the fruit and oak) in order to please some wine critics and get a high score. As a result, critics of these critics say that this leads to an increasing uniformity of wines and loss of terroir and varietal character. This topic is not intended to deny you the wines of conventional farming. Any professional grower seeks to protect crops from diseases and pests, but to preserve the quality of the grapes, which will later be processed into quality wine. In environmentally winemaking be taken into account every aspect of the production process. Of soil fertility, water pollution, or use of pesticides, soil erosion, and most importantly – the taste of the wine. People drink wine that they like, with good taste. Few consumers prefer wines with little potential for aging, because they are organic, biodynamic vineyards or from biological agriculture. Proper use of products authorized in combination with environmentally friendly practices is a good solution! Examples include the use of composting and growing plants that attract insects, good for health of the vineyards. Acacia trees attract bees, which are the main culprits for the pollination of the vines. Other practices that are not directly related to the production of grapes, but indirectly affect the quality of the harvest include providing areas for wildlife to avoid animals that eat grapes or allowing weeds and wildflowers grow between vineyards. The use of biodiesel for tractors in the vineyards reduces harmful emissions in the vineyards, and why not use horses to plow.