Organic wine

Most of the principles of organic or ecological agriculture have existed since time immemorial. But the ecological awareness began to develop with the so-called "Life Reform Movement" in the 1920s.  

At biological Viticulture is aimed at avoiding the use of artificial, synthetic chemicals in the vineyard. The use of pesticides, herbicides, fungicides and synthetic fertilizers is restricted or prohibited in organic farming. Plant- and mineral-based fertilizers are used to combat pests, improve soil health, build resilience and improve nutrient uptake. This creates ideal conditions for useful soil organisms. The basis for healthy, resilient and strong grapes. The fertility essentially depends on the right combination of fertilization, soil and green cover care. 

Quality not quantity!

The ecological idea continues in the wine cellar, where the following applies: less is more. Tradition meets modernity. Fermentation is carried out by many producers using natural yeasts from the vineyard, in the form of spontaneous fermentation, but this is not an absolute requirement. The use of Sulfur dioxide is kept as low as possible. Organic wines contain on average at least a third less sulphites than conventional wines. The minimum standard is the EU directive for organic farming (2092/91), which specifies which tools may be used in the vineyard and in the cellar.

More and more winegrowers have understood that organic viticulture is the basis for better wine in harmony with our nature. The trend is going in the right direction: up to 7 % of the world's wineries cultivate organically or are in the process of conversion. We hope and are working to add many more.