Some historical background of organics
- The first European regulation on organic food products is the nr. 2092 issued in 1991 that set some guidelines for the production of organicfood products
- Organic wine was intended as wine that has been produced with organic grapes (very generic as definition)
- The EU Regulation 203/2012 issued some guidelines for the production of organic wine products
- Such products are awarded the European organic food logo
Organics today
Today there is a specific legislation that regulates organic wine: it is the REG EU 203/2012 whose main highlights say:
- Limitations of the sulphur dioxide in the wine (max 100 mg/L for red wine and 150 mg/L for white wines)
- In the vineyard, no synthetic chemicals can be used (fertilisers, weed-killers, anticryptogamics, insecticides, pesticides and GMOs)
- In the winery: sulphur dioxide can’t be eliminated by a physical process, tartaric stabilization can’t be obtained by electrodialysis
