Organic and or Biodynamic wine
A winegrower who produces organic wine does not use chemical or synthetic pesticides and fertilizers. The intention is to establish a biological balance in his vineyards, so that these chemical agents are unnecessary. The way in which this is achieved differs per wine grower and region and is of course also closely related to the climate. The winegrower stimulates the resistance of the vine and ensures that the vine can best withstand the attacks of natural enemies such as insects and fungi. The soil is treated with organic manure and compost and mechanical tillage takes place as conservatively and carefully as possible, so as not to damage the natural balance. The aim is to achieve the best possible yield from the vine rather than a maximum yield - quality over quantity. This creates a healthy, natural balance in the vineyard, which results in a long and even yield. In an emergency, the winegrower only uses pesticides on a natural basis (herbs), if necessary supplemented with sulfur, lime or copper. Strict rules apply to the permitted quantities. After harvesting, the organic winegrower should hardly use traditional auxiliary or purifying agents. The wines are almost always clarified with bentonite. The amount of sulfur (sulfide) that is added to keep the wine stable and to prepare it for transport is at least a third below the permitted amount in traditional wine growing. Often even less sulfur is used and in some cases no sulfur is added at all. For every organic winegrower, at least the EU directives apply, which stipulate exactly which aids can and cannot be used in wine production.