WHAT IS ORGANIC WINEGROWING ?
Organic viticulture is a method of production that respects, maintains and improves the soil, preserves the quality of the water and promotes biodiversity.
It protects the environment (ground water, fauna and flora).
By paying particular attention to micro-organic life in the soil, the winegrower encourages the proliferation of grape vines’roots, and in turn delivering wines that express all the personality of their terroir.
Being certified in organic viticulture means respecting European regulations on organic production. This prohibits the use of synthetic pesticides, chemical fertilizers and GMOs.
The certification assures the consumer that the rules have been followed.
The European organic “Eurofeuille” logo (compulsory, as soon as a product is advertised as organic) and the French AB logo, affixed to the labeling, are the marks of a contract of trust between producers and consumers.
Controls are performed by an independent body, at least once a year and unexpectedly as many times as necessary.
Analyzes of leaves, grapes or wine can be performed to ensure the absence of pesticide residues.
Practices and natural methods
Organic viticulture respects the living and is characterized by a reduced use of natural elements such as sulfur, copper, clay, etc ...
This mode of production respects, maintains and improves the land, preserves the quality of the air and water, and promotes biodiversity. In addition, by paying particular attention to the life of soil micro-organisms, the organic winemaker promotes the expression of terroirs in wine.
To protect the vine from its pests, the organic winemaker can use several means: predators, natural mineral materials, friendly bacteria, medicinal plants.
Soil is the first concern in organic farming.
Efforts focus on plowing, green manures, grass and compost. These practices stimulate the life of the soil and allow to draw all the expression of the soil, to the delight of wine lovers.
Bio et biodynamics
The base is identical for these two modes of production. The biodynamic uses in addition to natural preparations and takes into account the cosmic influence. These logos attest that a product meets the specifications of Demeter or Biodyvin biodynamic agriculture.
For more informations : www.bio-dynamie.org
The vine work
The soil is the first concern in organic farming.
The efforts focus on plowing, green manure, grassing and compost.
These practices stimulate the life of the soil and make it possible to derive all the expression of the terroir, to the delight of wine lovers.
The specificities of organic winegrowers lead them to generally employ more people per hectare, in order to maintain the best sanitary conditions for optimal ripening of the grapes through the quality of careful work.
The management of the vines is thought out and adapted according to the requirements defined by the regulations of the AOC Champagne, with the emphasis on promoting the harmonious development of the vegetation.
Pruning is the primary work, from which all the others result (tying, disbudding, training). This work is carried out manually and adapted to the grape varieties.
To protect the vine from its pests, the organic winegrower can use several means: predators, natural minerals such as sulfur, friendly bacteria, medicinal plants ...
Against mildew, copper salts are used in reduced doses, with a limit of 30 kg of metal per hectare for a period of five years, or an average of 6 kg per year. In practice, this average is very often lower than the maximum authorized.
As for all Champagne producers, the harvest must be manual, in order to deposit whole and intact bunches on the presses.
Download here the document "Réglementation Viticulture AB de Bio en Grand Est"