Organic wines are wines that start from the idea of sustainable agriculture, from the return to nature as a refusal of industrial viticulture, chemistry, wine manipulation.
The basic concept is that more biodiversity there is in vineyard, more plants will be healthy and in balance with the environment, able to protect themselves, so they will not need treatments and will produce high quality grapes.
The term natural should therefore be considered as wine that comes from a viticulture that rejects any use of synthetic chemicals, in the vineyard and in the cellar, using only sulfur and copper in the vineyard.
An organic vineyard is characterized by the presence of wild herbs, flowers, plants and shrubs. The harvest is usually manual and the bunches are harvested when they reach perfect ripeness.
In the cellar the fermentation takes place only with indigenous yeasts. No additives or treatments are used to correct the appearance, aroma or taste. The only additive allowed, in low quantities, is sulfur dioxide, which has the property of stabilizing wine.
They are not subjected to specific regulations, which exist for organic and biodynamic wines, but they can come from different types of agriculture, such as: organic cultivation, integrated struggle, indigenous yeasts, without sulphites, sustainable agriculture.
Natural wines producers often recover and protect local varieties, enhancing biodiversity. Sometimes these wines are produced in less known, but not less suitable territories.
They are always different, not homologated according to market tastes, but alive, constantly evolving.
Natural wines can therefore be considered as the purest expression of the territory.
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