Official rules on organic wine .

Legislation on organic wine :
The European organic farming’s Standing Committee adopted new rules for organic winemaking on February 8th, 2012.The new regulation principally allows for lower sulfites (30 to 50 mg/l) than conventional wines. Producers who follow the regulation may use the word "organic" and the EU organic logo on their labels.Before 2012, only the grapes were certified as being "from organic agriculture." Since 2012, winemakers have replaced this expression with "organic wine" on their labels, which carries the European organic production logo, and must comply with the rules of organic viticulture and winemaking. The logo was approved for wines produced before 2012 if the winemakers could prove that they had followed the new requirements voted on 02/08/12.

The main difference between organic wine and conventional wine is in the level of sulfites allowed:
Red wines may contain no more than 100 mg per liter total SO2; whites and rosés 150 mg per liter (respectively, against 150 and 200 mg/l for conventional wine). The difference is only 30 mg per liter of SO2 for wines whose residual sugar content is greater than 2 g per liter.
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As for oenological products, sorbic acid is banned. And for ‘naturally occurring additives’ such as yeasts, tannins or albumin, organic equivalents should be chosen whenever possible.

Certain oenological practices are prohibited :
Cryoconcentration, partial dealcoholization, the SO2 removal by physical means, the tartaric stabilization by electro-dialysis and cation exchange. Heat treatment up to 70 ° C, reverse osmosis and ion exchange resins remain on the list of authorized practices.
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