Organic wines - natural wines

Natural wine or Vin Nature: Unlike organic wine, there are still no legal regulations for natural wine or Vin Nature.I

In general, this means that the basis is the ecological way of working in the vineyard. For some, it is enough not to add sulphur to their wines, for others not to filter them, to ferment them only with endogenous yeasts, or to age them in amphorae, or to let them mature in containers underground. If that is not reliable enough for you, you should make sure that a producer of natural wine or Vin Nature is a member of the VINNATUR association, in which they undertake to comply with the following criteria:

VinNatur REGULATIONS (adopted on July 15, 2016)

The VinNatur association aims to promote and produce quality wine using natural methods linked to the territory. In line with this objective, the wine produced by VinNatur members has one key characteristic: it is free from any type of pesticide. This is guaranteed by the annual analyses that the association carries out on its members' wines. All wines produced by VinNatur members come exclusively from grapes grown in their own vineyards and those cultivated by the winemaker themselves, using methods listed in point 1. All wines produced by VinNatur members are vinified using criteria listed in point 2. In the vineyard: Vineyard management aims to cultivate healthy plants that already have a prophylactic increased resistance to potential adversities (diseases, drought, deficiencies). Soil fertility (biodiversity) and the ecological balance in the vineyard are therefore given due attention.

For natural wine - Authorized practices:

• Organic fertilization (animal manure, compost)
• Greening (green manure, cover crops)
• Wild/indigenous greening
• Autumn aeration and soil cultivation to improve its permeability and structure
• Mechanical equipment to remove weeds, greening, etc.
• The use of sulfur-based products against mildew (limited to 60 kg/year)
• The use of copper-based products against downy mildew and eutypia (max. 3 kg copper/ha per year) with the aim of gradually minimizing them.
• The use of naturally occurring products, tonics such as plant extracts, algae, propolis, fungi or antagonistic microorganisms that allow the use of copper and sulfur to be reduced or completely replaced.
• Drip irrigation in emergencies
• Manual grape harvest