Organic wine

Eating organic food is a health conscious choice, respecting nature and the environment in which we all live.
These are essentially the prime reasons why people choose an organic diet.
In the case of wine, there is also the additional emotional appeal element experienced by bio consumers.
Enthusiasts and great wine lovers, are perfectly aware that a wine produced with natural methods and the highest quality grapes can dispense aromas and fragrances truly capable of giving real emotions.
Organic viticulture is regulated by the (CE) Council legislation N.834/2007 and successive rulings and is part of the series of laws and principles set out to comprehensively supervise organic wine production.
The UE 203/2012 law has completed the regulatory framework of the entire production process, including vinification.
Since the first of August 2012, producers with this certificate can write “ organic wine” on their wine labels and mark them with the UE logo   
Naturally and legally speaking, an organic wine can only be produced exclusively from “ organic grapes”.
While the denomination of origin (e.g D.O.C, DOP, D.O.C.G., IGP) indicates the geographical origin of the product the UE biological/organic
is an important indicator of additional quality, because it informs the consumer about “how“ the wine was made.
Organic viticulture aims at producing a higher quality wine. Superior quality organic wines can only be obtained from healthy grapevines, resistant to disease and in perfect symbiosis with the soil and the climatic conditions of the territory.

Whatever may seem apparently obvious and adapt for all types of cultivation, assumes a special significance, steeped in value, where organic cultivation is concerned.
The better the quality of the grapes, the less chemical interventions and “adjustments“ are necessary. By definition, organic agriculture must use “natural” production techniques.

Last but not least, the real philosophy of an organic wine producer is to offer the consumer an “unconstructed“ wine, the closest possible in character and quality to the fruit of origin.

While the conventional method is orientated towards producing standardised wines, studied to satisfy a certain target of consumers, the organic wines embrace an entirely different approach.

The organic method, both in the vineyard and the cellar is an example of technical brilliance. It is the desire to express a unique style of winemaking and the respect for the traditions of the relative zone of production.
Whoever makes organic wine, finds intrinsic elements to make “his wine“ such as the characteristic properties of the territory (intending each individual vineyard) and each vintage’s climatic changes.

Without going into too much detail concerning the long list of forbidden techniques and substances regarding the production of organic wine (for reference consult the legislation mentioned above) we have listed the following basic specifications:

• Organic grapes are cultivated without the help of any synthetic chemicals such as fertilisers, weed killers, fungicides, insecticides, and pesticides in general;

• A winery that uses the UE logo and which has “organic wine“ written on its wine labels is subject to regular controls by a certifying body, institutionally authorised to apply the relative certificates of conformity.

• The climatic conditions in certain regions in Italy consent a fair number of producers to obtain wines with a considerably lower level of sulphites than that imposed by the regulatory laws.

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