Becoming organic certified winegrower means respecting the European directives for organic production. This explicitedly prohibits the use of synthetic pesticides and chemical fertilizers. Since the 2012 harvest, the winemaking process is also regulated by specifications that allow the wine to have the designated status of organic.
Certification is attributed to each individual product to reassure the consumer that the rules of organic production for the elaboration of the wine have been aptly applied. It is granted only after a period of three consecutive years of biological conversion of the vineyards, as is the case with all other perennial organic crops.
Since the 2012 harvest, this European logo must be present on the label in order to claim the designation Organic Wine. Registration of the certification affiliation must also appear on the label, although the name of the affiliation remains optional.
This logo is specific to the organic products of France. It was the only one available before European specifications and requirements were determined in the harvest of 2012. It guarantees the use of grapes only "from Organic Agriculture" and is still valid, but it is optional.
Neither of these logos can be applied until after the three years of conversion to organic practices for the production of the Champagnes are completed.
On the Agence Bio website you will find a complete list of wineries involved in organic certification, indicating their date of conversion and offering a detailed file of their certified organic products. These producers can only propose organic champagnes six years after their first harvest following their conversion.
ORGANICS AND BIODYNAMICS
The basics for these two production methods are identical. Biodynamics use complementary, specific preparations, taking into account the planetary and cosmic influence on horticulture.
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