Organic wines

Organic wines are characterised above all by the omission of pesticides, synthetic fertilisers and the use of genetic engineering. The idea of organic winegrowers is therefore not only to produce a high-quality and natural wine, but also to cultivate it gently and sustainably and in harmony with the ecosystem.

Compared to conventional winegrowers, there are strict guidelines for organic wines as to which fertilisers and pesticides may be used. Among other things, no herbicides may be used and weeds must be removed mechanically, not chemically or synthetically.

Organic winegrowers only spray their vines with natural substances such as copper, sulphur, baking powder or plant teas, and only to a very small extent. It goes without saying that the use of genetically modified organisms is not permitted for the cultivation of organic wine.

Once a vineyard is freed from synthetic chemicals, the plants greatly build up their resistance to disease over time. As a result, vineyards also need less external "help", which makes the whole environment healthier and also the wine more expressive.

Organic wines not only have to meet strict guidelines for cultivation, but also for processing in the cellar.

The principle here is also to process the wine as naturally as possible. This starts with the fact that, compared to conventional wines, neither water may be extracted from the must (reverse osmosis) nor wine concentrate from artificially frozen grapes may be added (cryoextraction).

In addition, no gelatine, cattle blood or metatartaric acid may be used for the fining, clarification and stabilisation of organic wine. The same applies to genetically manipulated yeasts or enzymes. (Yes, all these and about 50 other partly controversial substances may be added to conventional wine).

Sulphites are also restricted for organic wine:
For wines with a residual sugar content of less than 2 g/l, a maximum of 100 mg/l SO2 is permitted for red wines (conventional wines 150 mg/l), and for white and rosé wines a maximum of 150 mg/l SO2 (conventional wines 200 mg/l). As a rule, however, organic winegrowers fall further below these limits.

Organic farming and biodynamic farming have many overlaps, but they are not the same thing.

Organic farming is all about using resources sparingly and doing without synthetic chemicals. Biodynamics builds on the organic idea and goes one step further.

Scientific approaches are combined with spiritual convictions and the idea of a self-sustaining organism is at the centre. The plant and animal worlds create a cycle in which the farmer or vintner is integrated and ensures that this balance is maintained and promoted in the best possible way.

The lunar calendar determines when sowing, harvesting or other work is done. What may sound too esoteric for many, the quality proves them right, as many of today's top international wineries work biodynamically.

Biodynamic wines are usually recognisable by their certificate labels such as Demeter, RespektBiodyn.

Diese Frage hören wir oft :)Jeder Naturwein ist ein Biowein, das ist die Voraussetzung für einen Naturwein. Jedoch ist nicht jeder Biowein automatisch ein Naturwein.

Zu Erklärung: Für Naturweine gibt es zwar keinen gesetzlich festgeschrieben Begriff, jedoch verständigt man sich auf 6 wesentliche Merkmale, die einen Naturwein ausmachen:

1. Biologischer oder Biodynamischer Anbau
2. Handlese
3. Spontangärung
4. Keine Zusatzstoffe, keine Schönungsmittel
5. Keine Feinfiltration
6. Kein/minimaler Einsatz von Sulfiten (Schwefel)

Ein Biowein hingegen muss zwar nach Bio-Richtlinien im Anbau und bei der Kellerarbeit erzeugt werden, jedoch ist es nicht verpflichtend, bspw. von Hand zu lesen, eine Spontangärung zu machen (auch Reinzuchthefen sind zugelassen), und auch dürfen bestimmte Schönungsmittel und eine bestimmte Menge an Schwefel eingesetzt werden.

Es gibt Bioweine, die leider nur aus Marketinggründen ein Biolabel führen, sich um die Qualität des Weines jedoch weniger sorgen. Und gleichzeitig gibt es Naturweine, die gar keine Bio-Zertifizierung aufweisen, jedoch aus der eigenen Motivation der Winzer:in nachhaltig, ohne Zusätze, und im Einklang mit der Umwelt beste Naturweine herstellen. Das sind dann auch Bioweine, jedoch nicht zertifiziert.

Die Erfahrung zeigt, je größer das Biolabel, desto skeptischer sollte man sein, ob man hier nicht mehr auf Marketing als auf Qualität gesetzt hat. Frage deinen Händler nach einem hochwertigen Biowein :)

Bei Drops kannst du Naturweine kaufen, wie auch Bioweine und Biodynamische Weine, die 100% aus aus ökologischem Anbau stammen.

Yes. Sulphites (sulphur) is a much discussed topic in the wine world. Since wine is a stimulant and not a food, it is not obligatory to declare all additives that may be contained in it. With the exception of sulphites.

And these are de facto in every wine, whether added manually or not, because sulphites are automatically produced in the course of fermentation, and sulphites are also contained in the grape seeds. Thus, every wine, whether organic, natural or conventional, contains sulphites.

The question is rather how much sulphites should or may be contained in the wine.

For organic wines with a residual sugar content of less than 2 g/l, a maximum of 100 mg/l SO2 is permitted for red wines (conventional wines 150 mg/l), and for white and rosé wines a maximum of 150 mg/l SO2 (conventional wines 200 mg/l). As a rule, however, organic winegrowers fall further below these limits.

Natural wines - and there are different philosophies - ranged between 10mg/l - 50mg/l SO2 naturally produced during fermentation.

Every organic wine has a label. There are different ones, often you find the EU organic logo, recognisable as a leaf stylised from stars on a green background. There is also the state organic label, Ecovin, Naturland, Bioland, Demeter, and others.

Experience shows that the bigger the organic label, the more sceptical you should be about whether you have not focused more on marketing than on quality. Ask your retailer for a high-quality organic wine :)