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Organic viticulture has experienced significant growth in recent years in France, reflecting a growing awareness among consumers. With a constantly increasing area under cultivation, organic farming is indeed gaining popularity, not only for its environmental benefits but also for the intrinsic qualities it brings to wines.
With nearly 20% of vineyards managed under organic farming, representing around 150,000 hectares, France is at the forefront of organic viticulture.
Our country indeed demonstrates a significant commitment to this environmentally friendly practice. The regions most advanced in this approach include Alsace, Provence, Corsica, Languedoc-Roussillon and the Loire Valley, benefiting from climatic conditions favorable to organic vine cultivation.
Before exploring the principles of organic farming, it is essential to understand the process of making a red wine.
It all begins with the harvest of grapes at optimal ripeness.
Once harvested, the grapes undergo a process called crushing, which breaks the berries to release the juice.
This juice is then placed in a vat to undergo fermentation, during which the yeasts transform the sugar into alcohol. During fermentation, the grape skins remain in contact with the juice to extract pigments (anthocyanins), tannins, and aromas.
After fermentation, the produced wine is pressed with the skins and then transferred to the vessel in which it will undergo its aging. This can be in stainless steel tanks, concrete vats, or oak barrels. In the latter, it will develop new aromatic characteristics (woody, vanilla, spices, etc.)
Finally, once the winemaker considers the wine ready for consumption, it is then bottled and sold on the market.
Organic farming is based on principles aimed at minimizing human environmental impact while promoting biodiversity and soil health.
Estates certified in organic farming therefore cultivate their vines without using synthetic pesticides, herbicides, or chemical fertilizers. They therefore favor alternative methods such as the use of cover crops (green manure) or soil fertilization through composting.
Furthermore, during winemaking, only certified organic additives are permitted.
Finally, the maximum authorized doses of sulfites are also lower for an organic wine compared to a conventional wine (150mg/L versus 100mg/L for an organic red wine).
Biodynamics goes further than organic farming by adopting a holistic approach, integrating practices based on natural rhythms and cosmic forces. Inspired by the teachings of Rudolf Steiner, biodynamics considers the vine as a living organism, interacting with its environment.
Biodynamic practices therefore include the use of natural preparations made from plants and minerals (cow manure, nettle, dandelion, etc.).), the observation of lunar and planetary cycles, as well as respecting cosmic rhythms in viticultural work. The goal of the biodynamic approach is to strengthen the vitality of the soil and vines, and thus enhance the expression of the terroir in the wine.
Moreover, compared to organic farming, the winemaking process is even less interventionist. As a result, the number of additives permitted for winemakers is much more limited, and the maximum allowed doses of sulfites in wines are lower (70 to 80mg/L maximum for red wines).
To date, approximately 1% of French vineyard area is cultivated biodynamically. The two organizations certifying biodynamic agriculture are DEMETER and BIODYVIN.
Natural wines stand out for their minimalism in terms of human intervention, whether in the vineyard or in the cellar.
Unlike biodynamic and organic farming, where certain additives are permitted, even in small quantities, natural wines are vinified with no added oenological additives. Natural winemakers therefore favor spontaneous fermentations, avoid excessive filtration and clarification, and minimize the use of sulfites (the addition is allowed up to 30mg/L for a red wine).Some winemakers even choose to do without it entirely !
Advocates of the natural method aim to preserve the authenticity of the wine, faithfully reflecting the terroir on which it was produced, as well as the vintage.
The growing demand for organic, biodynamic, and natural wines can be explained by several factors.
First of all, consumers are increasingly concerned about their health and the environment, seeking products from sustainable and responsible practices. Organic, biodynamic, and natural wines thus offer, in part, a solution to this issue.
Moreover, organic wines in the broad sense are often perceived as being of higher quality, reflecting the purity of the terroir and the authentic expression of the grape variety.
Finally, the reduction of sulfites also addresses the concerns of consumers suffering from allergies or intolerances to SO2, thus offering a more natural and healthier tasting experience.
In conclusion, organic red wines, whether produced according to the principles of organic, biodynamic, or natural agriculture, embody the present and future of viticulture. By meeting consumers' expectations regarding health, the environment, and taste quality, these cultivation methods contribute to the preservation of vineyard ecosystems as well as the promotion of a more conscious and responsible lifestyle.
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