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Wine fits within a responsible lifestyle. And even more when the wine is produced as naturally as possible, which the farmers avoids using pesticides as much as possible. Public interest in organicly grown products is increasing rapidly. Also within the agricultural community, the green approach gains ground.

What is organic wine?

We talk about organic wine if it is made from organically grown grapes. Organic grapes are are grown with attention and care for the environment, without the use of fertilizers, gene technology and with minimum use of chemical pesticides.

Organic wine production is booming arround the globe, and many famous winemakers started growing biological and even the dynamic organic grapes. In there daily activities, they consider the natural way life in and around the vineyard in order to make even better wines.

Conventional farming methods bring many inconveniences, tractors can cause erosion and pesticides contaminate groundwater and a reduce life in the soil.

Soil and fertilization

The living soil is an important link in the cycles of the farm. This life is cherished and carefully monitored. It is one of the major reasons that the biologically effective farmers make maximum use of animal and vegetable fertilizer. So no chemical fertilizer. A good mixture of plants produces flowers throughout the summer, binds nitrogen, and produces much organic matter. For exemple ground cover such as clover that the humic build up encourages and it stimulates soil life.

Crop Protection

Pests and diseases are considered a sign of imbalances in the system. By growing organic grapes, the whole eco system in the vineyard, is in better balance, causing diseases and pests less explosive to develop. To make the plants stronger, farmers use natural pesticides such as algae and horsetail. Algae stimulate root growth, while much horsetail contains silica that protects against fungal diseases. Flowers attract beneficial insects and birds that feed on harmful insects, so chemical control is unnecessary. The organic wine grower fights with the use of chicken's harmful larva and uses raptors to keep starlings and rodents out of the vineyard.

Yet organic farmers do not escape the use of sulfur and Bordeaux mixture (a mixture of copper sulphate and lime that prevention's fungal infestation). A possible alternative to the Bordeaux mixture is the use of potassium phosphite and baking powder. In the viticulture (organic and non organic) is the use of these substances to a minimum. The use of mildew tolerant or resistant grapes contributes to this.


Weeds is one of the inconveniences which the organic wine grower faces. In organic viticulture is make use of deliberately grown natural vegetation in and around the vineyard. This makes a positive contribution to fertility and stability of the soil. The vegetation can be kept under control by plowing, mowing and sowing vegetable undergrowth (clover) or with remains of organic material (mixture of plant debris) that pushes the weeds away and provides the soil with the necessary nitrogen. Some farmers allow sheep to graze among their vines in order to control the growth of weeds.

Harvest and vinification

The harvest of grapes from organic vineyards usually done manually. This causes less damage to the grapes. Damaged grapes are in fact extremely

sensitive to mold. Mold is detrimental to the final quality of the wine.

After the harvest the grapes are transported to the cellar, where the vinification takes place. The preparation of organic wine does not differ much from that of conventional wines.

Filtration is limited as much as possible, so the wine retains its natural character. In biodynamic viticulture clears the (red) wine, often using the protein from chicken eggs.


Skeptics believe that organic farming only is possible because the organic vineyard is surrounded by non-organic operating companies, who are controlling certain diseases.

Worldwide organic viticulture uses less energy and has a positive impact on employment in rural areas. A disadvantage is that the organic approach is more labor intensive.

The general view on organic and biodynamic products is changed, and more appreciated by a wide population. Tthe winemakers are more satisfied with the quality of organic wines. They claim that their wines are cleaner, richer and tastier and also remain preserved longer. Whether this is indeed always the case depends strongly on the location of the vineyard, the microclimate, the winegrower and your taste.