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What is organic red wine?
Historians trace the genesis of wine back more than eight thousand years, to the Caucasus region where wine was aged in kvrevris (or qvrevris), 3500-liter amphorae buried in the ground. Traditionally, red wine has always been what we now consider organic red wine, but the "organic" label only appeared at the end of the 20th century, as a reaction to the hyper-industrialization of wine. Indeed, it was in the context of wine globalization after the Second World War that large wine estates began to industrialize the global market with bottles full of inputs and synthetic chemicals, with the aim of achieving high yields and standardized production; this was the birth of what is called conventional wine. Organic is therefore a logical response to conventional, it is more respectful of the environment and meets strict specifications that govern wine production, from harvesting to bottling, including alcoholic fermentation.
Organic red wine is therefore a red wine made from organic farming. Organic in the broad sense (red wine but also white wine, rosé wine, orange wine, sparkling wine) first met the European specifications of 1991 which regulated the principles of organic farming in the vineyard. It was only in 2012 that new European specifications were published, this time declaring a regulation for organic farming also in the cellar.
As mentioned above, red wine from organic farming has theoretically always existed, but it has only been since 2012 that it has been supervised and regulated by strict specifications in both the vineyard and the cellar. In a broad sense, organic wine must be made from certified organic grapes, as well as organic sugar, must, or alcohol used during chaptalization and fortification. Also, organic wine prohibits certain winemaking practices such as de-alcoholization, electrodialysis, or thermovinification. The European Union also mandates a sulfite level 50 mg/L lower than conventional wines, i.e., a maximum of 100 mg/L for organic red wines.
Specific winemaking process
The winemaking process for organic red wine follows the same main steps as for conventional red wine, with a more careful and respectful approach to the fruit and its environment.
In the vineyards, synthetic pesticides, chemical fertilizers, and herbicides are prohibited, which allows the soil to remain fertile and rich in microorganisms, and the vines to develop grapes more concentrated in tannins and aromas.
Harvesting is mainly done by hand to preserve the integrity of the bunches. The berries are carefully sorted, ensuring that only healthy bunches enter the tank.
Next comes maceration, a step during which the juice remains in contact with the skins; the wine then acquires its full color, tannins, and aromas (often with notes of red fruits, black fruits, spices, or undergrowth).
In organic winemaking, fermentation often occurs with indigenous yeasts, those naturally present on the grape and in the cellar environment. This preserves the full identity of the terroir, resulting in a less standardized aromatic profile.
Also, all oenological inputs are regulated; the addition of sulfites is permitted but limited, which will stabilize the wine while allowing its personality to express itself. However, any artificial correction (industrial tannin, acidifier, aromatic yeast) is often discouraged or even prohibited.
As for aging, it can take place in tanks, barrels, or amphorae, depending on the style sought by the winemaker. The goal in organic winemaking is not to mask the wine, but rather to accompany it.
Are there sulfites in organic red wine?
Yes, there are sulfites in organic red wine, though in limited quantities. In organic farming, the measured addition of sulfites is allowed to enable better wine stabilization. European legislation sets maximum thresholds for added sulfites, significantly below those for conventional farming, with a maximum addition of 100mg/L for organic red wines (versus 150mg/L in conventional). The winemaker is then free to add even less, or none at all.
Otherwise, there will always be natural traces of sulfites, partly generated naturally by the grape to protect itself from its environment, and partly released by yeasts during alcoholic fermentation.
How to choose an organic red wine?
Choosing an organic red wine can seem complex at first, so we're giving you some simple benchmarks to help you make an informed choice that suits your tastes.
A certified organic red wine always bears an official logo, like the European green leaf. This label guarantees the absence of synthetic pesticides on the grapes, but it says nothing about the winemaking process. To go further, you should look for labels like Demeter or Biodyvin, which ensure an even more demanding approach.
Next, as with all red wines, there are very different profiles ranging from fruity and light wines (Gamay, Pinot Noir, Grenache) to structured and tannic wines (Cabernet Sauvignon, Mourvèdre), as well as round and gourmet wines (Merlot, Syrah, Malbec). The grape variety and region can therefore guide your choice according to your preferences.
It should also be noted that the organic industry represents a certain philosophical approach on the part of the winemaker, which sometimes counts as much as the bottle's label. Some producers even go further than organic wine with biodynamic wine or natural wine (with low sulfite levels and stricter specifications).
Finally, it's important to know that organic red wines can evolve differently over time because they often contain fewer sulfites (they are less stable). Therefore, it is advisable for beginners to start with younger vintages, which are more accessible and expressive.
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87 products
87 products
Marty Red 2022
Danis dans la Vigne
A straightforward and fleshy Malbec, from an exceptional terroir
Marty 2022 is much more than just a wine: it's a vibrant tribute to the deep terroir of Cahors, and particularly to one of the most beautiful plots of the Danis estate in the vineyard. This Malbec, from clay-limestone soils, cultivated organically and without any synthetic chemicals, produces a dense, juicy, and profoundly sincere natural wine.
Short maceration, followed by 8 months of aging in stainless steel tanks, preserves the integrity of the fruit while revealing the finesse of the grape variety. With no added inputs and only indigenous yeasts, this wine respects the spirit of living wine, offering an elegant and clear expression of Malbec, far from heavy extractions and pronounced oakiness.
A vibrant, structured yet supple red
From the first pour, Marty 2022 displays a deep purple color with violet reflections. The nose is immediate, generous, blending aromas of ripe black fruits, candied fruit, and a subtle touch of leather, evoking the noble rusticity of the grape variety. On the palate, the attack is supple, followed by a beautiful, melted tannic structure, without harshness, and carried by a lovely freshness. It's a wine that is both gourmet and serious, perfect for accompanying grilled red meats, stews, or a fine cut of aged beef.
Serve between 16 and 18°C, it can be enjoyed now or aged 5 to 10 years in the cellar to gain even more complexity. A modern and lively Cahors, like a bridge between tradition and freedom.
Magma Rouge 2020 Magnum
Frank Cornelissen
Magma is Frank Cornelissen's classic red grand cru. Produced organically (Eurofeuille label) and biodynamically, and classified as DOP (AOP) Sicilia-IGP Terre Siciliane Nerello Mascalese, it is a wine for ageing, produced only in great vintages, when phenolic maturity has been reached. It comes from old, ungrafted Nerello Mascalese vines, planted in 1910 on the Barbabecchi contrada, at an altitude of 910 m, renowned for capturing the first rays of the sun in the cool of the morning. The magnum format enhances its depth and gives it even more breadth.
Vinification
This natural, organic, and biodynamic wine is obtained by sixty days of skin maceration of destemmed and lightly crushed grapes. No fining, no addition of sulfites. Light filtration before bottling.
Tasting
Magma restores the remarkable depth of Nerello Mascalese. Rich and elegant, with a dense texture, it has character, personality, and great finesse. More mineral than fruity, it offers notes of secondary fruits (blackberry, prune) and melted tannins. This great wine requires great dishes: we recommend stewed beef or coq au vin. So think about a can of Isabelle Leydier Delavallade or Fermiers du Bord de Sèvre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Munjebel FM Rouge 2020 Magnum
Frank Cornelissen
Munjebel FM, one of Frank Cornelissen's single-plot cuvées, is an organic (Eurofeuille), biodynamic, and natural red wine with DOP Etna Rosso and IGP Terre Siciliane Nerello Mascalese appellations. It comes from the vast contrada Feudo di Mezzo, specifically its upper part, known as Sottana. Its soil is deep, and the wines it produces are of an uncommon elegance typical of this region. The site is well-ventilated, but ideal ripeness is difficult to achieve in wet vintages. The magnum format amplifies the character of this wine and accentuates its roundness.
Vinification
The Nerello Mascalese harvest is destemmed, lightly crushed, and then macerated for 50 days on the skins. Fermentation is carried out using indigenous yeasts. The wine is aged for 18 months in fiberglass vats and 18 months in bottles. It is not clarified but lightly filtered.
Tasting
An almost Burgundian elegance and roundness characterize this wine, even in warm vintages. A special vintage of great finesse, which adapts to the most varied dishes. Try it with all the cuisines of the South: Italian, Greek, Provençal… We would recommend a delicious cassoulet from Sillon to accompany it. Or simply a good black pig ham from Bigorre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic, and biodynamic wine, Belgian Frank Cornelissen, a winemaker captivated by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be enhanced by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna Valley, the 19 plots cover 24 hectares of basalt soils spread over numerous plots (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Côte de Nuits of Sicily." Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Magnum Elios Red 2022,
Jean Marc Dreyer
In the heart of Alsace, Jean-Marc Dreyer, a winemaker committed to organic and biodynamic agriculture (AB, Eurofeuille), creates an exceptional vintage with his magnum Elios 2022. Made from naturally vinified Pinot Noir, this wine embodies the purity and finesse of the Alsatian terroir.
A vibrant and delicate Pinot Noir
Produced through maceration and spontaneous fermentation, this wine benefits from careful aging, which enhances the precision of Pinot Noir while respecting its fruit. Its airy structure and balance make it a delicious and accessible red, ideal for a convivial tasting.
An expressive nose and an elegant palate
The nose reveals subtle notes of cherry, raspberry and sweet spices, with a floral touch that brings freshness. On the palate, the attack is supple and fruity, with silky tannins and a beautiful mineral length.
How to pair it?
Served at 16-18°C, this magnum of Alsace AOP will perfectly accompany roast poultry, a veal fillet or a platter of fine charcuterie. Its aging potential of 5 to 10 years will allow it to gain complexity over time.
Munjebel CS Red 2021,
An immersion in an exceptional volcanic terroir
The Munjebel CS 2021 is a captivating interpretation of Nerello Mascalese, from an ungrafted vineyard located in the Zottorinoto contrada, more precisely in the single plot of Chiusa Spagnolo. Nestled in a natural lava amphitheater and planted in 1925 at an altitude of 620 meters, this exceptional vineyard produces a wine that is both deep and tannic, offering a distinct personality, reminiscent of the nobility of Nebbiolo wines.
A powerful and racy red
The dark ruby color of the Munjebel CS 2021 already announces its depth. The nose opens with intense spicy aromas, mixed with notes of ripe red fruits and a saline minerality specific to basalt soils. On the palate, this wine reveals an imposing structure with firm but elegant tannins, a beautiful liveliness and a complexity marked by a long finish on spicy and mineral nuances. Serve between 14 and 16°C after decanting to appreciate all its richness.
A companion for fine dining
Perfect for enhancing grilled or stewed red meat dishes, this wine also brilliantly accompanies Mediterranean dishes rich in flavor. Its depth and character make it an ideal choice for gourmet meals, where it will reveal all its finesse and power.
With extended aging potential, the Munjebel CS 2021 embodies the excellence of Etna wines, uniting tradition, terroir and mastery in a masterful cuvée that will seduce lovers of natural and expressive wines.
Munjebel CS Red 2020
Cornelissen
Munjebel CS is a natural single-plot red cuvée made from 100% Nerello Mascalese, biodynamic and organic (Eurofeuille label). It is produced by Frank Cornelissen in the DOP (AOP) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. The grapes come from the Zottorinoto contrada and the Chiusa Spagnolo plot, towards the bottom of the valley, in a lava rock amphitheater at a relatively low altitude (620 m). This is a unique, ungrafted vineyard, planted around 1925.
Vinification
The Munjebel CS harvest is destemmed and lightly crushed. Fermentation, using a vat base and indigenous yeasts, is accompanied by a 50-day skin maceration. No fining, light filtration before bottling.
Tasting
The Chiusa Spagnolo plot produces a deep and tannic wine, a little behind the other crus of the contrada and reminiscent of the varietal typicity of Nebbiolo. The color is slightly less intense than that of the other reds of the estate and the wine is a little slower to express itself. You will pair it with meats, charcuterie and Mediterranean dishes. Also try it with a roast pigeon from Bresse (Pierre-Eudes Quintart) or from Brittany (Volailles Renault).
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Magnum Munjebel MC 2016
Frank Cornelissen
This pure Nerello Mascalese comes from the Contrada Monte Colla, a very steep, terraced plot with magnificent sun and wind exposure, directly opposite Mount Etna. The soil is sandy clay. The vines, planted in 1946, produce a rich, powerful, and elegant wine. It's a bit like Etna's hermitage. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, filtration before bottling.
Natural wine with no added sulfites.
