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Why make organic wine?

Why make organic wine?

Organic wine saw the light of day in 2012. To be more precise, the “organic” label concerned the cultivation of vines (viticulture) without taking into account the process of transforming grapes into wine (vinification).

These two processes are now subject to "organic" certification and new rules apply to wine production. For example, the use of pesticides or synthetic treatments is prohibited. Also, the addition of inputs such as sulfur or ascorbic acid are very limited during winemaking. Lucky for us!

Organic wine is growing as much as the demand for organic products is a real success. However, one might ask: Why make organic wine?

Discover several arguments below to highlight this theme.

Making organic wine for the environment

Indeed, pesticides have a rather long life cycle. During the different phases of cultivation, they are sprayed into the vines. On rainy days, the residues of these pesticides are washed into the waterways. It must be taken into account that the water cycle includes the marine fauna that will ingest these chemicals as well as the human being who drinks the supposedly pure water.

Did you know that rivers are more vulnerable because they are directly exposed and more marked by this pollution? It is a contamination that in groundwater takes time over several years and over many parts of the territory before being visible.

Also note that these products are likely to be responsible for the depletion of bees and from a general point of view of biodiversity. France, for example, is the leading European consumer of pesticides.

Making organic wine for the health and that of winegrowers

The French wine sector represents 20% of the agricultural market for the pesticide industry. Understand by that, 20% of pesticides used for winemaking by farmers.

These chemical aids originally appeared in the post-war era to fight disease, increase yields and feed people. Ironic isn't it?

The winegrowers have been called upon to be vigilant and the authorized volumes per hectare have fallen sharply. The latter now wear protective clothing and masks when spraying the vines.

Choosing wines grown without pesticides means protecting the winegrowers who have chosen not to use products that are probably carcinogenic on a daily basis.

Make organic wine for taste

If we are to believe those who have dared to take the plunge, taste is one of the good reasons to go organic.

Biodynamic and natural wines stand out because they are the only production methods that free the grapes from the constraints of chemical inputs from the vines and additives to vinification. The first striking difference between biodynamic and traditional wine is the vine. The objective of biodynamics is to have vines whose roots will be able to draw the best minerals to obtain healthy grapes. Unlike, traditional viticulture will use pesticides and insecticides which trap the aromas of the wines. The downside is therefore to obtain similar wines, with less expressive, fresh and elegant characteristics.

Biodynamics will promote the work of a living and healthy soil. Thus the grapes will be of better quality.

Make organic wine to promote employment and respond to the societal impact

Controlling the growth of grasses and preventing the development of a disease or pest requires visiting the vines more often to ensure the good health of the plants. Smaller estates work as a family while larger ones can create new jobs.

Organic farming has enabled certain areas to create additional jobs for tractor drivers but also for seasonal workers to harvest by hand. Organic is a method of cultivation that requires more presence in the vineyard, manual work. The engagement is much more physical but the return much more qualitative.

There is nothing to prevent relying on the advice of an outside consultant to maximize the yield of each plot. It is true that the winegrowers will spend more time there, but working the land by hand is much more satisfying when you can attest to the quality of your work. Be careful, however, of the fragility of untreated grapes.

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