Organic wine is produced according to specific regulations concerning organic farming and wine processing. The main characteristics of organic wine include:
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Organic cultivation of grapes: The vineyards from which the grapes for organic wine come must be cultivated without the use of chemical pesticides, synthetic herbicides or artificial fertilizers. Instead, natural and sustainable methods are used for the care of the vines, such as the use of organic compost, biological pest control and management of the surrounding ecosystem.
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Certified Organic Grapes: The grapes used to make organic wine must be certified organic by a recognized certification organization. This means that the grape growing process must comply with specific regulations for organic farming.
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Vinification without chemical additives: During the vinification, the use of chemical additives such as selected yeasts, enzymes, acidity regulators and fining substances are limited or prohibited. Natural methods are preferred to allow spontaneous fermentation with indigenous yeasts naturally present on the skins of the grapes.
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Minimal or no use of sulfites: Sulfites are commonly used as a preservative in wine to prevent oxidation and protect the wine from bacteria. In organic wine, their use is limited and there are specific limits on the amount of sulfites allowed. Some organic wines are even free of added sulphites.
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Respect for the environment: Organic wine promotes agricultural practices that are respectful of the environment and aim to maintain the balance of ecosystems. This may include promoting biodiversity, conserving water and soil, and reducing the overall environmental impact of the entire winemaking process.
It is important to note that specific organic wine regulations can vary from country to country, as each region has its own regulations and certification organizations.