Among the table products the wine it represents, for both consumers and producers, the leading food of the Mediterranean and Italian food tradition. The definition "biological"Actually refers to the production of grapes as it is enshrined in the European regulation 2092/91, included in the broader definition of"biological agriculture”.
But what are the characteristics that differentiate the organic wine from the non-organic one? From the cultivation of vineyards to the sulphites of wine.
How to make organic wine. Pesticide treatment of the vineyard
Good wines are made in the vineyard. If this concept is valid for all wines, it is even more important for corganic cultivation of the vine.
While for crops that do not conform to biological dictates, chemically synthesized substances are used, such as pesticides and pesticides, in this case only phytotherapeutic and natural products such as sulfur and copper are used.
Agriculture involves the fertilization of the soil with organic material and obtained from the maceration of medicinal herbs, which are transformed into humus. This practice is defined as "biodynamic" and has its roots in an interpretation of nature in which the earth and plant and animal life are inseparably linked in a single and complex ecosystem.
Pruning is also important (especially the green one) which must favor the ventilation of the bunches as much as possible.
In addition, it is necessary that the fight against powdery mildew and moth be managed correctly, to minimize the lesions of the epidermis through which the pathogen easily penetrates the grape. It should also be noted the use of sodium silicate, allowed in organic farming (it is not considered a pesticide) and also used against powdery mildew: this product raises the pH of the leaf surface and, in this way, hinders the proliferation of pathogenic fungi
How to make organic wine. The sulphites
In organic wine the absence of sulphites and fermentation yeasts is necessary. The sulphites, although toxic, are tolerated by law in minimal quantities and are added to the must for their antiseptic and antioxidant properties which keep the unmistakable aroma of the wine unaltered. The sulphites in the biological procedure can be replaced with elements obtained from grape skins and vitamin C.
The organic wine thus it retains all its taste-olfactory qualities: it retains all those characteristics of the territory in which the grapes are born and mature. An interesting fact is the increase in the list of wines reviewed compared to previous years, which testifies to the widespread and growing tendency to abandon chemical crops in favor of respect for the environment.
Based on these indications, the organic wine acquires a typical, unique trait, which removes it from the anonymity of large industrial production. You may also be interested in the 2012 regulations governing the organic wine.