Here we begin our small bio-encyclopaedia, which, as far as our time permits, will be completed in the coming months or years. We'll try to explain the terms mentioned in our shop, or those mainly related to our winemakers and wines.
The "modern conventional" viticulture with the aid of artificial mineral fertilizers and chemical synthetic spraying began from 1950. Until then, one could describe the wine-making techniques as biological, as there simply wasn't, for example, the so called "copper vitriol" spraying agent.
Conventially with herbicides treated vignyard in which nothing else but vines ar growing
The majority of the winegrowers were promised by the then modern viticulture less work and higher harvest yields. Its disadvantage was to be noticed only a few days later: winegrowers and workers in viticulture fell ill handling the agents, the drinking water in the winegrowing communities had poisonous residues of pesticids, the soil eroded easily, microorganisms in the soil as well as useful insects were simultaneously destroyed. The natural balance in the vineyard was lost with the conventional viticulture.
On the basis of these facts, organic viniculture emerged during the 1960s from winemakers who critically opposed "chemical" viticulture. Their credo was: a viticulture that harms ourselves, the vines, the soil and the environment probably won't improve the wine, and therefore can not be good for the wine enthusiast. Dedicated bio-growers, farmers, vine-growers and scientists founded organic winegrowing associations and established guidelines for organic viticulture, trained their members, controlled compliance with the directives, which later formed the basis for the EU-wide Eco-Regulation Organic viticulture and the marketing of wine from organically grown grapes.
All quality-oriented winegrowers are convinced that the quality of a wine depends on 80 - 90% of their work in the vineyard. Accordingly, much working time is devoted to soil cultivation and care of the vines. Those who spend so much time and labor in the vineyard will work also carefully in the wine cellar.
organically treated vigneyard in which numerous plants and flowers are growing providing a healty and fertile soil
The emergence of the EU Eco-Reorganization
Until the entry into force of the Organic Regulation (EEC) 2092/91 on 1 January 1993, biological agriculture, but especially organic viticulture was in a local vacuum.
In many countries, associations for organic farming and organic viticulture, which not only gave advice to farmers and winemakers but also controlled their members, existed until then. The directives drawn up by each of them listed the prohibited and permitted fertilizer and pesticids, and set maximum limits for their use. Some of these associations only managed winegrowers and winegrowers with their very specific problems in the agricultural sector, as well as in the actual winemaking.
Thus, despite the differences between the different associations, different directives and control procedures, a generally accepted framework was available, which, however, was difficult for consumers to understand. The terms "comprehensible" and "verifiable" were the aim of the legislature to reorganize the entire bio-sector. The guidelines of the cultivation associations formed the basis for this.
The legally correct designation for the marketing of organic wine (from a legal standpoint) came from the entry into force of Organic Regulation (EEC) 2092/91 "Wine from organically produced grapes". Although the description of these products as a bio-official has not been criticized so far. The reason for this declaration was a lack of an EU-wide regulation on winemaking and its technology and tools.
With the entry into force of a new EU regulation of 1 August 2012, one presupposes an ecological economy without chemical synthetic spraying agents and expects minimum standards with regard to wine making and the sulfurization of wine. The prerequisite, however, is that not only winegrowers, but also vendors of organic wine - even if they do not interfere with cultivation or vinification - have to undergo a cost-based inspection (certification). This scheme is underpinned by many suppliers to save you annually costs of several hundred euros. Overall, this regulation not only contributes to the increase in the price of bio-spirits, whose production is considerably more expensive than conventional wine, it is unjust for environmental protection and health reasons. Conventional wine production not only affects the environment with toxic chemicals and the health of consumers, without their control being necessary for the wine industry and trade.
It makes sense to know some of the terms used in the wine language and on wine labels
Anyone who is familiar with the subject of wine, feels more pleasure by tasting wine when being concentrated on the visual and olfactory impressions a good wine can provide.