ShowViniste The Citizen Wine Blog

Wine 'organic': Work more to produce better

Definition

Have the label AB on his wine label is to indicate that the wine comes from grapes of organic farming and has been certified by an approved body. Indeed, the rules of organic production are recorded in specifications drawn up by professionals and approved by the French State and / or by the European Union. Compliance with these rules is verified by independent certification bodies that control each production and processing of organic products. This control, paid by the operator, is performed at least once a year and as necessary in connection with the complexity of the manufacturing process, both in production and processing; it leads to the certification of products. It is for the consumer a guarantee that the products they buy have been developed in accordance with strict specifications. As a result, you end up on organic produce two distinctive logos:

The Organic Farming ensures a quality attached to a mode of production environmentally friendly. It is distinguished by this method of production, based in particular on the non-use of synthetic chemicals, recycling organic matter, the rotation crops and biological control. It ensures that the winemaker did not use synthetic chemicals to treat his vineyard. By cons, it can do what he wants in the cellar.
The phase transformation of grapes into wine is not affected by the certification official.

National Interprofessional Wine Federation of Organic Agriculture

Winemakers want to go further and wish to certify all of their procedures for a true organic wine. This is particularly true of the National Interprofessional Wine Federation of Organic Agriculture , the FNIVAB, which publishes and works on a charter. The winemakers that meet this specification may use the logo on the FNVAB production.

For those wishing to read the charter (it's a bit technical).

ORWINE: A wine almost 100% Bio

ORWINE is the name of the program of research European whose mission is to enable the European Commission, in its pre-chewing an entire package of scientific data, to be a legislative framework for the rules of common winemaking countries of Biological the European Union. Orwine that works with a total budget of € 1,400 K over 3 years, is led by four major countries:
Germany with Ecovin ( Association of organic farmers), University of Gesenheim;
Switzerland with the FiBL (Research Institute of Organic Agriculture );
Italy with AIAB ( Association of organic farmers) primarily, and Vinidea (specialized in training and communication in the winery);
France with the ITAB, ITV, INRA Montpellier.

At a recent conference at the show Millesime Bio I met Monique Jonis, in charge of the program to the ITAB (Technical Institute of Organic Farming ). That is, what she says:

"We have conducted various studies across Europe, to determine important points regarding organic wine.

First, we identified all existing charters of winemaking throughout Europe in order to compare and highlight similarities and divergences. Although relatively close, they represent some significant differences particularly about the SO2 content. The more you go south of Europe and less Sulfur is necessary.

Next, we conducted surveys of consumers of wine and not necessarily on Bio consumer of organic products in general. This has demonstrated that if consumers perceive that they are wines produced in less responsible and respect the environment, they have not, however, still a very qualitative picture of organic wines. Perhaps partly because of some random beginnings in quality organic wine.

There was also a survey of European buyers which revealed several important points that need and a lack of knowledge of the industry regarding organic wines and their characteristics, a need for communication about the product, a value little benefit and strong demand for simplification and European harmonization.

A study was also conducted on the practices of organic producers, via an internet questionnaire and interviews. The questionnaire was completely filled by 467 producers, representing about 18% of the target population, including 192 in France. According to survey results, the prototype of the organic grower European , has a small to medium field, grows his own grapes and practices very similar to conventional practices, but, with the total exclusion of synthetic chemistry and For the sake of expression of the terroir and typicity of the grape varieties.
Soil management is the major change in practice at the time of conversion. The survey reveals the importance of attention and experience brought to land management. 80% of producers use a variety of tools to optimize the cultivation of their vineyards. At the same time, they strive to establish a vegetative cover all year over the entire surface of the vineyard.
Copper and sulfur are used by over 90% of producers but they are variously affected by the attacks of disease knowing that the countries most affected are mainly Germany, Austria and Switzerland. In these countries, because of different climatic conditions and the types and frequencies of disease, the contribution of SO2 should be considered differently, countries with warmer climates.
If a large majority of growers produce grapes says in smaller quantities than their conventional, however, almost all say that this lower production is the result of a qualitative choice rather than the consequence of technical problems.
The majority of organic farmers do not apply higher prices than conventional wines for the same origin and on the same market segment.
The percentage of growers using biologists (or approving) chemical additives, and is very low, this represents the main difference with the conventional winemaking.
They are only consumers in Northern Europe who recognize a higher value than the wine produced by natural practices, while in southern Europe the term "organic" does not represent any commercial advantage. This is why many winemakers in Italy, France and Spain actively seeking export markets.

ORWINE must therefore provide for its proposals in April 2009 with the establishment of such lists, first of authorized products, and other parts of winemaking techniques prohibited. It will certainly be difficult to determine the amount of sulfur given the differences in the wines and the producers.

Source ITAB