The demand for organic wine is a reality that is increasing.

In organic wine, the first thing that must be taken into account is the land, projecting on it a practice that is respectful with the environment and with health. The management of the vineyard is very different from the conventional one. It is not allowed to use chemical treatments for pests or diseases that the plant suffers, or chemical fertilizers or fertilizers for the soil. Of course, the compost has to be organic, preferably from animals that are outdoors, and in the treatments try to optimize the time of doing them, always taking into account the climate and the terroir.

This is the first and most important step for the wine to achieve its ecological certification and seal.

Wine bars, every day more presence of organic wine

It is a growing trend and it is here to stay, for sure. In the midst of a pandemic and emerging from confinement, sustainability is an increasingly visible reality.

When buying an organic wine, in a supermarket, neighborhood winery, or establishment we will always look for the logo, which is usually on the back of the bottle, it is the symbol of the European Union that guarantees having passed the relevant controls and it is a 100% eco-friendly product. We will also obtain the certificate from the Catalan council for organic agricultural production, the CCPAE, but we have to be registered in the corresponding registry, so that an inspector can come to assess that everything is correct.

When it comes to making ecologically, I always say that there is great respect for the raw material, the grape. Dehalcolication is not allowed and cannot be done, among other things, and the maximum concentration of sulfites must be taken into account, which are about 100 mg / L in red wine and 150 mg / L for white or rosé.

It is clear that organic wine is and will be a parallel path to environmental issues and issues, for sure.

Sometimes there is a certain distrust among wine consumers, and there may be confusion in the organic term and what it means, and mixing with terms such as biodynamic or natural wines "which in celler Arrufí are also organic", but they could not be it and be only natural wines (different production process), but this is another issue.

In the oenological and organic production process, acidity correctors or bentonite (a clarifier) are allowed but in less quantity than in the conventional process and elaboration.

Organic wine, why?

Less and less, but it is important to publicize and break a bit the stereotype that some consumers have, who associate organic wine with a wine with an inferior process and elaboration and with more defects at a visual or taste level, for example. Organic wine, although the differences with conventional wine may go unnoticed, it should be mentioned that:

  • Contains a greater amount of antioxidants,
  • There are significantly more taste and smell sensations.
  • It is nobler, purer and more authentic.

By using fewer chemicals in the cultivation of the plant and in the production of wine, and although many other factors intervene, the better you treat the vine, the more purity and better beneficial characteristics you will obtain. Well, this happens with organic wine, when you make taking into account the most balanced techniques and with a grape that you have pampered and cared for while respecting its aging and environment to the maximum, the wine brings out all the properties of that vintage and its best characteristics, which are so many.

Wine is alive and wonderful, and if you treat it well, very grateful. Making us enjoy it at any time.

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