Chemical fertilizers promote large yields and chemicals can easily wipe-out vineyard destroying diseases. Vines that are chemically fertilized and regularly sprayed for various diseases with chemicals are absorbed through the roots into the vine's sap and passed through leaves, stems, fruit and finally, into your glass. Not only do you eventually ingest these chemicals, but by using them it also drastically reduces the natural terroir of the wine and diminish the wine's fruit profile in your glass.
Organic winemakers abstain from all chemical substances used to stabilize conventional wines such as sulfites. It is important to remember that sulfites are a natural byproduct of the fermentation process and that it is impossible for any wine to be completely free of sulfites. Wines that are completely free of sulfites are an accident of nature–fermenting yeasts present on all grape skins generates naturally occurring sulfites. Organic wines may have naturally occurring sulfites, but the total sulfite level must be less than 20 parts per million in order to receive organic certification.
Organic certification of wine is complex; different nations have different certification criteria. In the United States, the National Organic Program, run by the United States Department of Agriculture, sets standards for certification of organic foods, including organic wines. Organic wines are produced by using only organically grown grapes.
No pesticides, herbicides, fungicides, chemical fertilizers, or synthetic chemicals of any kind are allowed on the vines or in the soil of the vineyards claiming to be organic.
Strict rules govern the winemaking process such as hand-harvesting, the types of yeasts that can be used during fermentation and storage conditions in the vineyards of all imported and domestic wines that acquire certification.
Some wineries that are technically organic choose not to be certified for various reasons. Some think that organic certification standards are inappropriate, and that although grapes can be grown organically, winemaking itself is not organic. The process can tend to have little or no manipulation of wines by reverse osmosis, excessive filtration, or flavor additives (such as oak chips), use of wild yeasts for fermentation. Some winemakers, although not meeting organic criteria, think their methods are superior and choose to label themselves as "natural" wines instead. You can trust EcoVine wine to list individual wines under the right category. We believe you deserve the only the best.